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Chocolate Fondant Delight https://www.metro.ca/userfiles/image/recipes/fondant-chocolat-49.jpg PT1H00M PT1H00M PT3H00M
Heat the oven to 375°F / 190°C.Butter a 9 in. (22 cm) springform pan.Heat the milk and add the chocolate gradualy, stirring all the time.Add the butter to the melted chocolate and mix well.Let cool for 5 minutes.Add the egg yolks, one by one, mixing well between each.Fold in the almonds and mix well.Sift the flour and carefully fold it in to make a dough.Add the almond extract.Beat the egg whites until soft peaks form.Add the sugar gradually, stirring well after each addition.Fold into the chocolate preparation.Pour into the pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.Let cool.Turn the cake out onto a rack.Place the rack on a plate.Pour the chocolate frosting onto the cake and spread evenly with a spatula.Let stand for about 1 hour.Serve with the white chocolate sauce.
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4 oz (120 g) semi-sweet, brown chocolate, coarsely chopped 1/4 cup (60 mL) milk 1/2 cup (125 mL) soft butter 2 egg yolks at room temperature 1/2 cup (125 mL) powdered almonds 6 Tbsp. (90 mL) all-purpose flour 1 tsp. (5 mL) almond extract 4 egg whites at room temperature 1/4 cup (60 mL) white sugar
Chocolate Fondant Delight

Chocolate Fondant Delight

Rate this recipe
5 Votes
10
portions
1:00
Preparation
1:00
COOKING
3:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 oz
    (120 g)
    semi-sweet, brown chocolate, coarsely chopped
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  • 1/4 cup
    (60 mL)
    milk
  • 1/2 cup
    (125 mL)
    soft butter
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  • 2
    egg yolks at room temperature
  • 1/2 cup
    (125 mL)
    powdered almonds
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    PLANTERS CASHEWS OR MIXED NUTS

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    200 g SELECTION PEANUTS 700 - 750 g


  • 6 Tbsp.
    (90 mL)
    all-purpose flour
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  • 1 tsp.
    (5 mL)
    almond extract
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    PLANTERS CASHEWS OR MIXED NUTS

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    200 g SELECTION PEANUTS 700 - 750 g


  • 4
    egg whites at room temperature
  • 1/4 cup
    (60 mL)
    white sugar
Imprimer ma sélection

Preparation

Heat the oven to 375°F / 190°C.

Butter a 9 in. (22 cm) springform pan.

Heat the milk and add the chocolate gradualy, stirring all the time.

Add the butter to the melted chocolate and mix well.

Let cool for 5 minutes.

Add the egg yolks, one by one, mixing well between each.

Fold in the almonds and mix well.

Sift the flour and carefully fold it in to make a dough.

Add the almond extract.

Beat the egg whites until soft peaks form.

Add the sugar gradually, stirring well after each addition.

Fold into the chocolate preparation.

Pour into the pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

Let cool.

Turn the cake out onto a rack.

Place the rack on a plate.

Pour the chocolate frosting onto the cake and spread evenly with a spatula.

Let stand for about 1 hour.

Serve with the white chocolate sauce.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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