15 minutes

Black chocolate and Arabica coffee fondant

Uhmmmmmm !!! Good looking and better taste. This is a recipe that I have taken from the blog of Emile henry and the result is a "coulant" of very delicious chocolate. As I told my neighbor - I wasn't going to eat them alone - this is a DEATH FOR CHOCOLATE.

The taste is very good and the coffee is barely noticeable ... maybe I should have put a little more ... Ahhh !!! and as an accompaniment I have put some fruit skewers: orange, kiwi, apple and banana.

This really means starting the week: D
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Delicious !!!

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Black chocolate and Arabica coffee fondant
 
preparation:
10 minutes
Cooking:
20 min
Total time:
30 min
 
Author: Rosa Ardá
Recipe Type: Desserts
Spanish Cuisine
Servings: 6
Ingredients
  • 50 gr of glass sugar
  • 100 gr of chocolate with 70% cocoa
  • 2 medium eggs
  • 60 grams of butter and 5 grams to spread the molds
  • 50 gr of flour
  • 50 ml espresso coffee
  • 6 chocolate chips or 6 ounces
  • To accompany:
  • Garnish the 6 cups of "coulant" with orange peel and take it accompanied by fruit skewers (apple, kiwi, orange and banana).
Steps to follow
  1. Preheat the oven to 200º. Pour the sugar in the glass and program 30 seconds in progressive speed 5-10 to make glass sugar. Reservation.
  2. Put in the glass the chocolate in pieces and program 15 seconds in progressive speed 5-10. Reservation.
  3. Put the butterfly / u in the glass and add the eggs and reserved sugar and program 5 minutes, 37º, speed 3 and a half.
  4. Add to the above the butter and reserved chocolate and program 30 seconds, 37º, speed 2.
  5. It incorporates the flour and mix 8 seconds at speed 2.
  6. Finish the mixture by adding the hot coffee and mixing 5 seconds in speed 2. Pour the mixture into Emile Henry's glasses halfway, by ounce of chocolate and finish filling. Do the same with the rest of the cups, it will give you for a total of 6.
  7. Bake for 10 minutes at 200º. The result is a coulant that works great with fruit skewers.
Notes:
A trick not to drink too much chocolates is to do it precisely in small cups that serve as serving cups. These of Emile Henry are small, but I can assure you that they are already a large bite of chocolate, more than enough for one person, so you will not go with the rations: D
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Video: Coffee vs Chocolate Challenge! How To Use Chocolate For Dessert And Dinner (November 2019).