Sunday, 24 March 2013

More chocolate! Chocolate fondant with a chocolate and ricotta ganache (EN)

Eastern is coming, it's time to reharse your chocolate basics. If you think that a ganache is beyond your skills or that it will be too much trouble, let me prove you the contrary!

A big fan of ricotta, I love its creamy and light texture. And it gets on well with almost everything! In this recipe, I simply mixed it to melted chocolate, an espresso and a bit of icing sugar to obtain a wonderful, light and aerated ganche with a minimum of efforts. Without speaking of the taste of this ganache flavoured with chocolate and coffee.

For the fondant, I used a classic recipe and added some almond powder for the taste and the texture.

Now, will you be able to wait until Eastern?

Ingredients for 4 people

50g chocolate
50g butter
50g almond powder
2 eggs
50g sugar
1tbs flour

100g ricotta
70g melted chocolate
1 espresso (optional)
3 tbsp icing sugar

Preheat the oven at 180°.
Brisk the eggs together with the sugar.
Melt the chocolate with the butter. Add it to the eggs mixture. Add the rest of the ingredients and mix thoroughly.
Butter your baking circles and fill them in with the chocolate mixture (about 2cm height). Bake it for 15 minutes or until the heart is almost done.
When it’s cooked, cut the cakes in two slices and let it cool down.

Mix together the ricotta with melted chocolate, icing sugar and expresso. Fill in baking bag with it and garnish one chocolate slice. Top it with another slice that you would have coated with a bit of ganache. Decorate with chocolate shavings (simply by grating a chocolate squere).

My tip : if you don't have baking circle, you can also use muffin molds (you will then obtain more cakes, mini size).

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