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Karen Blanché – Spiced Chocolate Fondant

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Karen Blanché –

Spiced Chocolate Fondant

Karen Blanché –

Spiced Chocolate Fondant

Tyd:

30 – 40 Min

Bedien:

6 Persone

Soet

Bestanddele:

140g 70% Dark chocolate

140g Butter

3 (150g) Egg

3 (60g) Yolk

80g Sugar

45g Flour

1Tsp Ground spice (cinnamon, ginger, clove)

Metode:


  • Form a sabayon with the egg & sugar.
  • Melt the couverture & butter.
  • Add this to the sabayon.
  • Then fold in the dry.
  • Spray bake mold with B-well Canola Baking Spray.
  • Bake in 100ml mold for 6-7 min @180 degree C until slightly risen and spongy to the touch, add the Lindt ball in the last 1min of bake time or once comes out of the oven.
  • Once removed from the oven, invert pudding molds immediately on to serving plates and allow 30 seconds to 1 min of rest.
  • Remove the mold and the pudding should remain behind on the plate to be served.


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