CHOCOLATE PUDDING-PETITS POTS DE CREME AU CHOCOLAT

JUSTE UN PETIT PECHE DE GOURMANDISE!

 

 

CHOCOLATE PUDDING – PETITS POTS DE CRÈME

AU CHOCOLAT

 

 

This dessert is a wonderful memory of childhood! If you forgot how delicious it was, take a little bit of time and realize this wonderful recipe! It pairs perfectly with a red wine from Rasteau (Cotes-du-Rhone), where you will discover some seductive flavors of red fruit such as cherry and raspberry, spice and hints of chocolate! Indulge!

 

Preparation: 15 min; Cooking time: 10 min.

 

1 cup of whole milk

1 cup of heavy cream

6 eggs yolks

5.29 oz of chocolate (70% cocoa)

3 ¾ tbsp of sugar

 

Simmer the milk and cream in a medium saucepan on low heat.

Meanwhile, without whisking, combine the egg yolks and sugar in a bowl.

Pour the warm milk and cream over the eggs mixture, stir and put the preparation back to the saucepan.

Cook on low heat until it thickens.

Break the chocolate into pieces in a bowl and pour the pudding over the chocolate. Whisk well to combine and melt the chocolate.

Fill up some ramekins and refrigerate 2 hours before serving.

Bon Appétit!

 

 

CHOCOLATE CAKE MOELLEUX

SO MOIST!

 

CHOCOLATE CAKE MOELLEUX

 

 

This very moist chocolate cake is a fantastic dessert. It stays fresh several days!!!  Enjoy it also with your morning brew. I made this cake to celebrate Valentine’s Day. My husband loved it!!!  Serve with a glass of red Porto.

 

Preparation: 15 min; Cooking time: 25 min.

3.5 oz of chocolate (Lindt 70% Cocoa)

4 3/8 oz of unsalted butter

4 large eggs

½ cup of sugar

2 tbsp of flour

1 ½ lbs of strawberries sliced very thin

Confectioners’ sugar for serving

 

Preheat the oven to 350 degrees F.

Grease a 6 heart shaped cake pan.

Break the chocolate and cut the butter into small pieces .Put them into a bowl. Prepare a bain-marie (put 2 cups of water into a medium saucepan and place the bowl into the saucepan). Bring to a gentle boil and let the chocolate and butter melt together.

In a large bowl, whisk the eggs and sugar until light consistency and lemony color. Add the flour and combine to obtain a smooth mixture.

Stir the chocolate and butter together and add to the eggs-sugar-flour preparation. Whisk until smooth consistency.

Spoon batter into the heart shaped cake pan and bake 10 minutes at 350 F.

Decrease the temperature of the oven to 200 F. and bake 15 more minutes.

Serve warm with the sliced strawberries and dust with Confectioners ‘sugar.

Bon Appétit!

 

 

 

 

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