Molten chocolate dessert

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

 

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