Molten chocolate dessert

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baking

While I annoyed with myself at not snapping the oozing pistachio filling coming out of these little beauties I must still post the product and the recipe. This was one of my dinner party dessert at the weekend and because the preparation had to happen after the main course, a camera was honestly the last thing on my mind.

Lakeland UK sell a silicone two part kit which will give you perfect result every time.alternatively create your own using an ice tray for the filling. I used one of the many recipes supplied with the silicone mould kit.

chocolate fondant desserets

  • Servings: 6
  • Difficulty: easy
  • Print

Make the pistachio filling in advance and freeze

  • For the filling you'lol need
  • Egg yolk
  • 25gcaster sugar
  • 100g crème fraîche
  • 15g pistachio paste
  • Mix the egg yolk and sugar to a paste
  • In the TM bowl or a saucepan bring the crème fraîche to the boil before adding the well mixed egg yolk and sugar
  • Mix under thickened 80° sp4
  • Stir in the pistachio paste.
  • Because of the small quantity involved you may prefer to do this in a saucepan on the hob.
  • Divide mixture into the silicone filling mounds or ice tray.
  • Freeze

 

Preheat oven to 180°C/365°F (I used lower baking oven in Aga)

For the chocolate sponge you'll need

  • 5 eggs
  • 120g caster/bakers sugar
  • 200g good quality chocolate chips- I use 70% callebaut
  • 50g unsalted butter
  • 50g self raising flour
  • Either in the TM bowl with whisk attachment or a stand mixer, whisk eggs and sugar until light and fluffy. Don't get bored! The consistency will change and it have significantly increased in volume and changed colour.
  • I whisked mine in a bowl with a hand held mixer and weighed the chocolate and butter into the TM bowl. Remember I was doing this between courses so I didn't want to be whisking for minutes on end at this point.
  • Melt the chocolate and butter either in TM bowl at 50° or in saucepan or very carefully in microwave
  • Stir flour into the whisked egg mixture before folding in the chocolate.
  • Fill your silicone container about ¼ of way up
  • Bake in preheated oven for 5 minutes
  • Remove and add frozen pistachio filling and remaining sponge mixture
  • Bake for 20-25 minutes keeping an eye on them in last 7 minutes – ovens vary!!
  • Remove from oven and you'll notice the sponge coming away from the silicone. Briefly leave until cool enough to handle – don't leave to cool though! Serve on pretty serving plates immediately. They won't need custard but crème fraîche works well.
  • Enjoy!

 

Happy baking !

Anne

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

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