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Deborah

Deborah Dana

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Recipe of Chocolate Fondant with Sugar Glass
Recipe

Chocolate Fondant with Sugar Glass

45 mins
Half
4.6
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76
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Delicious chocolate fondant with a glass sugar decoration ideal for a special occasion.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 stick unsalted butter
  • 1 Tablet bittersweet chocolate
  • 1/2 cups sugar
  • 1/4 tablespoons salt
  • 3 eggs
  • 3 tablespoons port
  • 1/2 tablespoons vanilla essence
  • 1 tablespoon flour
  • powdered sugar

Preparation

Preheat the oven to 220 degrees centigrade and grease with manetquilla 6 small souffle molds.
In a medium-sized pot in a bain-marie, melt chocolate and butter. Once melted, remove from heat.
Add the sugar and salt and beat with a balloon whisk.
Add the eggs, the port and the vanilla and continue beating.
Add the flour and finish to beat well.
Pour the mixture evenly between the 6 molds and place them in a deep bowl so you can add a little water while baking.
Boil two cups of water and pour into the container where the molds are.
Bake the pastries for 20 to 25 minutes or until when inserting a toothpick on the edges it comes out clean but when inserting it in the middle I leave a little moist.
Pour the cupcakes into individual plates and serve.

PRESENTATION

Before serving place a figure on the cake (the figure can be made with cardboard) and sprinkle with icing sugar, in this case I used a heart since it was for Valentine's Day.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
China Vigil
08/12/2017 17:30:55
Muy bueno
Keren BM
22/02/2013 13:52:28
:D :D sera mi siguiente retooo yeeeaaaa :D
Maria De Jesus Reyna
06/02/2013 12:44:36
deli deli para el amors
Anonymous
21/01/2013 18:06:03
rico el oporto lo sustituiria por algun jarabe
leonardo daniel lopez
26/12/2012 14:01:04
en buen punto un poco agrio pero sabe bien

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