Fudgey, soft, bursting with flavor - this must be one of the most orgasmic dessert for a chocoholic.
There is a good following to this mouthful delight aptly called chocolate friands. From time to time guests would request for a recipe and I wouldn't dare to say NO. Many people still believe that pastry chefs guard their recipes. Well, I don't. I find joy in sharing my wonderful creations.
6 oz. Bittersweet Chocolate, chopped
1 Cup Unsalted Butter
1 2/3 Cups Sugar
3/4 Cup All Purpose Flour
2 Tbsps. Corn Flour
1/4 Tsp. Salt
4 pcs. Eggs, large
4 oz. Bittersweet Chocolate, chopped
2/3 Cup Cream
Melt the chocolate and butter in a microwave or over baine-marie. In another bowl, combine the sugar, flour, corn flour and salt. Add half of it into the chocolate mixture. Add two of the eggs and blend well. Add the remaining amount of flour mixing it well. Add the rest of the eggs and beat lightly just until smooth. Overbeating will cause the gluten to develop which we don't want to happen.
Fill paper-lined mini muffin cup moulds or greased ramekins with the mixture. Bake at 185 Celsius for about 12 minutes or JUST UNTIL THE SURFACE STARTS TO CRACK. The center must remain soft.
Let it cool down completely.
For the ganache, bring the cream to a boil and pour onto the chopped chocolate. Let it sit for five minutes and gently stir with a whisk. Cool down to room temperature.
Dip each friand onto the ganache to finish.
Top with strawberry, cherry or raspberry.
Saturday, February 09, 2008
Posted by Nouel C. Omamalin at 1:29 PM