"Simplicity is the ultimate sophistication" LdV

Friday, 30 March 2018

CHOCOLATE AND ORANGE BLOSSOM FONDANT (Fondant chocolat et fleur d'oranger)

CHOCOLATE AND ORANGE BLOSSOM FONDANT
(Fondant chocolat et fleur d'oranger)


This fondant is what we call in France a "tuerie" or "to die for" as a murdering cake will not be really appropriate here... I always made this cake combining orange blossom with chocolate. It came from my orange blossom period. Exactly! I use to put orange blossom absolutely everywhere, even on grated carrots (I saw this recipe on a magazine one day). My friends thought that I put perfume into it... With this fondant, I advise you to use Valrhona chocolate as usual, the quality is very important especially when paired with the subtle taste of orange blossom...


Wine pairing : Gaillac (Sparkling white) from the South West.




CHOCOLATE AND ORANGE BLOSSOM FONDANT
A quick glance in your kitchen…

In your fridge
Eggs
Crème fraîche
Butter 

In your cupboard
Dark chocolate
Flour 
Orange blossom essence
Caster brown sugar 


CHOCOLATE AND ORANGE BLOSSOM FONDANT 
Serves 6

200g 7,05 oz of dark chocolate (Valrhona Manjari - 64%) 
50g 1,7 oz of flour 
3 eggs 
100g 3,5 oz of crème fraiche 
150g 5,2 oz of butter 
50g 1,7 oz of brown sugar 
3 generous tbsp of orange blossom

Preheat the oven at 200°C.
Grease and line a rectangular tin.
Melt the chocolate in your microwaves (2mn @ 360).
Add the crème and butter to the chocolate. Mix thoroughly.
Next, in a bowl, beat the eggs together with the sugar and flour.
Combine the 2 mixtures together and add the orange blossom.
Pour the dough in the rectangular tin.
Pop in the oven for 15 minutes.



Fondant chocolat et fleur d’oranger


Pour 6 personnes
200g de chocolat noir (Valrhona Manjari - 64%)
50g de farine tamisée
3 œufs
100g de crème fraiche
150g de beurre
50g de sucre roux en poudre
3 généreuses CAS de fleur d’oranger

Préchauffez votre four à 200°C.
Beurrez et farinez un moule rectangulaire.
Faites fondre le chocolat au MO (2mn @ 360).
Ajoutez ensuite la crème avec le butter au chocolat et mélangez bien le tout intimement.
Dans un second récipient, battez les œufs avec le sucre et la farine.
Mélangez les 2 textures en ajoutant la fleur d’oranger.
Déposez la pâte dans le moule.
Enfournez pour 15 minutes.

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