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 Idée recette de la Cave Beetschen dessert gastronomique moelleux coulant au chocolat et framboises en variation

Chocolate pudding with raspberry medley

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 6 people

 

100g butter                                                                

200g 70% dark chocolate                                                      

3 eggs                                                                       

40g sugar                                                                     

50g flour                                                          

50g milk                                           

50g cream

300g raspberries

30g icing sugar

1 tablespoon lemon juice

4 raspberry sorbet

 

 

Method

 

Make the sponge dough

Melt butter and dark chocolate over low heat (keep 4 small squares of chocolate for the pudding's centre)

 Add the eggs and sugar, mix well then add the flour. Place the mixture in the fridge.

 

Cooking the sponges.

Fill greased and floured moulds until about 2/3 full and add a square of chocolate to the centre of each sponge.

Cook for 9-10 minutes in an oven preheated to 180°C.

 

Raspberry Coulis

Mix 200g of raspberries with lemon juice and icing sugar.

Strain through a cheesecloth to remove the seeds and refrigerate.

 

 

Presentation

In the middle of the plate pour a small ladle of raspberry coulis and remove the chocolate pudding from the mould and place on top of the coulis. Decorate the plate remaining fresh raspberries and a raspberry sorbet ball with a mint leaf.

 

Bon Appétit!