FONDANT AU CHOCOLAT ET CREME DE MARRON

Rich, dense and elegant truffle-like chocolate Chestnut Fondant fabriquer with 70% dark chocolate. A decadent melt-in-your-mouth dessert.

Vous lisez ce: Fondant au chocolat et creme de marron

 

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Who’s up parce que le a au sens propre chocolate treat appropriate now? tu know, thé melt-in-your-mouth kind de treat… miscellaneous decadent, rich, dense and deliciously sweet. Je can’t resist to such delicious fémur in ma life, therefore ns keep ce occasional haricot de soja that cette creates this little wow result every simple time je taste it.

This cake is a great classic in France, especially throughout fall and winter months once chestnuts room in season but also once it’s cold outside and you want venir indulge. It’s in reality both a casual dimanche dessert (yes, nous bake cakes in france on Sundays!) and a innovative one à la special occasions, served with a side du vanilla custard crème anglaise. Really, amie can never marche wrong with this recipe, whatever auto occasion. Drôle fact: je even ready this cacao chestnut fondant for Christmas critical year! ma belief is that an elaborate cakes don’t always compete with the pure plaisir of facile flavors placed together.

 

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Although I ont had some cacao chestnut fondants in mien previous year in france when je was younger, ns found disparaître for this particular recipe v my french blogger girlfriend Lumir from voyages Gourmand, who herself had actually initially found thé recipe in a french magazine native 2008. I met Lumir a few years back at a baking event in Bordeaux (can you guess who elle is conditions météorologiques these photos?) and immediately lien with her. Lumir is a very talented nourriture blogger and wine lover, which elle turned right into a career. I also love elle eye for food trends, nourriture styling et photography et her amazing technical skills with elle blog. Whether tu read français or not, amie should definitely pay sa off a visit.

Coming back to thé recipe, tu will be amazed to see how easy it is! seul 5 ingredients combined together with ne sont pas effort:

Dark chocolate – pick high quality, it’s mandatory in this recipe, at 70% cocoa.Chestnut spread – ce already consists of sugar, sauce soja you don’t require to add any in thé recipe.

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Eggs – provided plain. Nothing daunting here.Butter – ns use salted butter as I love dark chocolate et sea salt.All-purpose flour – une tablespoon only, seulement enough to give some texture to thé fondant.

 

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You will life need venir melt chocolate et butter together, one of two people in a water-bath jaune in the microwave, 10 secs at a time, stirring in between each temps to do sure the chocolate doesn’t burn. Parce que le the chocolate, ns like to use either Valrhona chocolate Guanaja 70% Feves (the best) orLindt 70% chocolate Cooking Bar, which i m so sad is no easy à find in shop in thé US but remains mien absolute favorite classic baking coco in france besides Valrhona (which is more on a expert level). The thing is the when you use seul a couple of ingredients in a recipe, it is mandatory à choose high quality, et especially through chocolate, so please faire me a favor and make sure you choose a an excellent baking foncé chocolate.

When cette comes to the chestnut spread, je know that cette can it is in difficult venir find your hand on it when living outside France. Ns actually either find exploiter around auto holidays season at whole Foods jaune order it online, nous Amazon most du the time. Note that i use chestnut spread out here et not chestnut puree. While the last one is fabriqué of mashed chestnuts only, thé chestnut spread is more a chestnut butter sort de treat oui it consists of sugar and most de the temps some vanilla too. Because je use the chestnut spread, I aller not ajouter any street in auto recipe, over there is absolutely no need pour it. Last marqué not least, si you want à bake everything from scratch, you can prepare your very own chestnut spread out with real chestnuts!

 

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I baked the chestnut coco fondant in a standard loaf pan here and I yes, really enjoy auto rich, dense and decadent fondant organisation in auto center. Elle could additionally bake it in a petit bundt cake pan jaune in a classic carré baking pan or a 9-inch (23 cm) springform. Store in mental that thé baking temps might change a au sens propre bit et I would advise venir keep the same baking time if using a bundt cake pan marqué reduce auto baking temps to 30-35 protocole max si using a springform ont the cake. à make certain your coco chestnut cake is done, insert a toothpick inside. Si it’s calmer creamy, amie need à bake a précis longer.

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My favori way to égal this chocolate chestnut cake is venir serve through a side du crème anglais (homemade, always!) et enjoy with a sweet dessert wine, such as a Monbazillac pour instance.

 

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