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Ingredientes
- butter for greasing
- 1 x little caster sugar for dusting quantity chocolate sponge baked in a tray (below)
- 530 gm good quality dark chocolate
- 210 gm butter
- 5 gm fresh yeast (or possibly dry yeast equivalent)
- 2 med Large eggs
- 4 x egg yolks
- 65 gm caster sugar
- 55 gm strong plain flour sifted
- 100 gm jar griottines or possibly morello cherries in syrup or possibly alcohol
- 1 x little icing sugar for dusting
- 250 gm creme fra"che chocolate sponge butter for greasing flour for dusting
- 3 med Large eggs
- 150 gm caster sugar
- 120 gm plain flour sieved
- 30 gm cocoa pwdr
Direcciones
- First make the sponge
- Preheat the oven to 220C/425F/Gas Mark 7. Lightly butter and dust with flour the inside of a baking tray.
- In a clean mixing bowl using an electric whisk or possibly in a food processor or possibly mixer at high speed whisk together the Large eggs and sugar till they are the consistency of thick cream and doubled in volume.
- Remove the mix from the machine and with a large spoon gently mix in the flour and cocoa.
- Carefully transfer the mix to the prepared tray and bake for 25-30 min.
- Test whether the sponge is cooked by pressing the centre with your finger it should be hard to the touch.
- Turn out onto a rack and leave to cold.
- Lightly butter and dust with caster sugar the inside of eight 8cm stainless steel rings or possibly deep egg rings.
- Cut 8 discs of sponge 1/2 in thick and place them inside the rings on a baking sheet 7.5cm apart.
- Heat the chocolate and butter in a bowl over a pan of simmering water and bring to blood temperature stirring constantly ensuring which no water spills into the chocolate.
- Put in the yeast and stir till it has dissolved then remove the pan from the heat and pour the mix into a bowl.
- Preheat the oven to 190C/375F/Gas Mark 5.
- In a food processor or possibly mixer whisk the Large eggs egg yolks and sugar together on a high speed till the mix has doubled in volume.
- Pour dlis slowly into the chocolate and mix carefully.
- Mix in the flour.
- Divide the mix between the eight rings filling them 1cm from the top place five griottines into the top of each souffle and bake for 910 min.
- When they are cooked the souffles should still be soft in the centre.
- Remove them from the rings with the help of a small sharp knife and dust with a little icing sugar.
- Serve with creme fra"che a few more griottines and a little of the preserving liquid from the jar.
- Griotte cherries are a luxury option in this recipe if you can find them. Use cherries in alcohol if not as they give a nice kick to the pudding.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 637 | |
| Calories from Fat 404 | 63% |
| Total Fat 45.45g | 57% |
| Saturated Fat 27.25g | 109% |
| Trans Fat 0.07g | |
| Cholesterol 165mg | 55% |
| Sodium 227mg | 9% |
| Potassium 464mg | 13% |
| Total Carbs 49.99g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 33.57g | 22% |
| Protein 7.94g | 13% |
