{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
A delicious recipe from Mélissa Clément from the blog Cuisiner en Famille.
Ingredients
For the fondants:
Dark chocolate: 500 mL (2 cups)
Unsalted butter: 125 mL (1/2 cup)
Whole eggs: 4
Egg yolks: 2
Sugar: 90 mL (6 tbsp.)
Vanilla bean: 1 (or 15 mL vanilla essence)
Sifted flour: 40 mL (8 tsp.)
Québec raspberries: To taste
Chocolate chips or morsels: 125 mL (1/2 cup)
Preparation
Steps:
Preheat the oven to 350F. Grease a small muffin pan (preferably a silicone one).
Melt the chocolate and the butter in a medium-sized double boiler. Set aside.
Beat the whole eggs with the egg yolks, sugar and vanilla in a bowl.
Add the melted chocolate, beating constantly.
Sprinkle in the flour, stirring constantly.
Pour the batter into the muffin pan.
Place one or more raspberries in the centre of each, add the chocolate chips.
Bake in the oven for 8-10 minutes and let cool down. Serve while they are still warm.
Variation:
Use a larger muffin pan to make 6 adult portions (bake 15 min).
Try the recipe with other berries in season to celebrate their arrival in the markets. Freeze extra berries for lunches when the kids go back to school.
Flavour the chocolate as it melts with lime, orange or lemon zest, or with herbs, such as basil and rosemary.
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