Qui veut la meilleure recette de moelleux au chocolat, au cœur parfaitement fondant ? Le magazine I Love English World partage avec les 15-18 ans celle de la célèbre cheffe Hélène Darroze, qui a décroché une 3e étoile Michelin en 2021.
Ingredients (for 8 chocolate fondant puddings)
• 125g butter, cut into cubes* (plus extra for greasing*)
• 150g dark chocolate (70-80% cocoa* solids), chopped*
• 90g caster* sugar
• 5 eggs
• 65g flour*, sieved*
To serve
• vanilla ice cream
• 100g toasted* peanuts
Equipment
• baking* paper
• 8 dessert* rings, 6-7cm in diameter
Method
1• Preheat* the oven to 230°C.
2• Place* a sheet* of baking paper on a baking* tray and place your dessert rings on top. Grease the inside of each ring, then place in the fridge to chill*.
3• Melt* the butter and chocolate in a bowl over a bain-marie.
4• In a large mixing bowl, use an electric* whisk to mix the sugar and eggs until the mixture is frothy* and doubles in volume. Then, fold* in the flour.
5• With the aid of a spatula, now add the cooled chocolate-butter mix.
6• Fill each ring with about 80g of the mixture and bake* for 5 to 6 minutes.
7• Remove* from the oven, and leave* to stand for a minute, before transferring to plates. Remove the rings and serve with vanilla ice cream and toasted peanuts.
- Chef’s tip: If you don’t have dessert* rings, you can use aluminium baking* moulds.
****** Vocabulaire anglais ******
bake: mettre au four
baking mould: moule de cuisson
baking paper: papier sulfurisé
baking tray: plaque de cuisson
caster sugar: sucre semoule
chill: refroidir
chopped: hâché
cocoa solids: teneur en cacao
cube: dé
dessert ring: cercle à pâtisserie
electric whisk: batteur
flour: farine
fold in: incorporer
frothy: mousseux
grease: beurrer
leave to stand: laisser reposer
melt: faire fondre
place: déposer
preheat: préchauffer
remove: sortir; enlever
sheet: feuille
sieved: tamisé
toasted peanuts: cacahuètes grillées
