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Desserts
2 chocolate fondant
by Bestheim
Published on 09.15.2021
20 minutes
Cheap
Easy
For 4
people.
Discover the recipe for Two chocolate fondant inratable presented by Christelle Strub and Christelle Da Cunha the Bestheim business duo. With their sparkling temperament and the tricks of a Nicolas Rieffel under the spell, dive into the secrets of the recipe that all gourmands would like to have under the elbow.
The ideal combination? The Crémant Demi-Sec ICE ROSÉ by Bestheim A fresh, sparkling and surprising combination, ideal with the sweetness of chocolate and the acidity of raspberries!
Ingredients
Preparation:
-
For the raspberry granita
Freeze raspberries the day before. Coarsely blend the previously frozen raspberries. -
For the chocolate cake
Prepare the white chocolate heart: melt the white chocolate in a bain-marie. Stir regularly. Fill the ice cube tray. Put in the freezer. Preheat oven to 180°C (fan oven). Melt the dark chocolate with the butter in a double boiler. Stir regularly. Add the sugar. Mix. Incorporate the egg yolks. Mix. Add the flour and mix. The preparation must be homogeneous and not stick to the sides of the bowl. Beat the egg whites until stiff. Gently fold into the chocolate mixture. Take a muffin tin and fill 1/3 of the tin with the chocolate mixture. Place frozen white chocolate ice cube in the center and cover with chocolate mixture. Bake for 20 to 25 minutes in the oven at 180°C. -
For the assembly
Place a layer of raspberry granita in the bottom of a plate. Place the 2 chocolate cake on top.
Nicolas Rieffel's fun tip: sprinkle with Spicy Cacao!
We were just talking about that!
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