Dark chocolate fondant
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30 rates
Preparation : 15 min
Cooking : 13 min
Total time : 28 min Rest : 0 min
4 people
60 g plain flour
1 pinch of fleur de sel
115 g of butter
4 eggs
125 g of sugar
200 g of dark baking chocolate
150 ml of passion fruit puree
60 g of mango
0.5 banana
20 g of sugar
1 tsp of pectin
0.5 lime
Associated products
RECIPE STEPS
1
Preheat your oven to 180 °C (th. 6).
2
In the metal bowl, melt the chocolate and butter by running the program.
- 115 g of butter
- 200 g of dark baking chocolate
Expert
10:00 / 3 / 50°C
3
Restart the program.
Add the eggs one by one then the sugar, flour and finally the sea salt through the opening, during the operation of the program.
- 60 g plain flour
- 1 pinch of fleur de sel
- 4 eggs
- 125 g of sugar
Expert
05:00 / 5 / 50°C
4
Check that everything is well incorporated.
Pour the mixture into a mold (20 cm) previously lined with parchment paper on the bottom and buttered/floured on the sides.
Bake for about 13 minutes.
5
Let it cool completely.
6
Squeeze the half lemon.
Add the ingredients into the metal bowl.
Run the program.
- 150 ml of passion fruit puree
- 60 g of mango
- 0.5 banana
- 0.5 lime
Expert
01:00 / 10 / __°C
7
If the mixture is not smooth, run the program again.
Expert
00:30 / 10 / __°C
8
Once everything is smooth, restart the program.
Expert
03:00 / 5 / 110°C
9
Add the sugar and pectin then restart the program.
- 20 g of sugar
- 1 tsp of pectin
Expert
02:00 / 5 / 110°C
10
Store in a cool container.
11
Place a circle on the cake that is 2 cm smaller than the cake's circumference and spread the exotic jam inside it.
12
Smooth with an angled spatula and decorate with a few passion fruit seeds.
13
Enjoy at room temperature.
