The fondant
Servings: 4
Preparation: 20 minutes
Cooking: 16 to 20 minutes
Ingredients
- 250 ml (1 cup) Ocoa Cacao Barry dark chocolate
- 190 ml (3/4 cup) mascarpone
- 4 whole eggs
- 150 ml (10 tbsp) sugar
- 75 ml (5 tbsp) flour
- 30 ml (2 tbsp) dark rum
- 20 ml (4 tsp) cocoa powder
- 1 pinch of salt
Preparation
- Preheat the oven, rack in the center to 200 °C (400 °F).
- In a bain-marie, melt the chocolate and mascarpone (or gently in the microwave).
- In a bowl, using a whisk, start by whisking the eggs then add the sugar.
- Add the flour, rum, cocoa powder, pinch of salt, then the chocolate and mascarpone mixture.
- Pour the mixture into greased and floured individual molds and bake for 14 minutes.
Mango coulis
Servings: 4
Preparation: 5 minutes
Cooking: 1 to 2 minutes
Ingredients
- 500 ml (2 cups) mango, diced
- 90 ml (6 tbsp) water
- 60 ml (4 tbsp) sugar
- ½ lemon, juice
- 1 pinch of salt
Preparation
- In a bowl, mix the mango, water, sugar and microwave for 1 to 2 minutes.
- Using a hand blender, reduce to a fine purée.
- Add the lemon juice, salt and mix.
