Chocolate fondant with a hint of black pepper

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Chocolate fondant with a hint of black pepper

Chocolate fondant with a hint of black pepper




Ingredients Chocolate fondant with a hint of black pepper
Number of persons
-
6
+

200 g dessert chocolate

125 g soft butter

80 g sugar

3 fresh eggs

2 tablespoons of flour

3 tablespoons of milk

2 pinches of black pepper



Preparation Chocolate fondant with a hint of black pepper
Total Time: 30 min
Preparation time: 15 min
Cooking time: 15 min
Preheat the oven to 180°C (thermostat 6).
In a bowl, add the milk, flour, sugar and the 3 egg yolks.
Beat the 3 egg whites until stiff (add a pinch of salt if necessary) until the whites are very compact; add them gently to the mixture (avoid breaking them as much as possible).
Melt the chocolate and butter in a bain-marie, wait until it cools and add it to the preparation.
Add pepper, which adds a subtle hint of flavour and enhances the taste of the chocolate.
Place in a mould (ideal: silicone mould for perfect softness) and put in the oven.
Check the baking time (about 15-20 min, depending on the ovens!): stick a knife every 5 minutes at the edge of the cake: the chocolate should not stick to the knife but be at the limit of sticking to it (very soft).
And on the other hand, stick the knife in the centre of the cake: the chocolate must stick to the knife. Then stop the oven and leave the cake in it for another minute.
Take it out and unmould it when it is cold.

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