Tea Infused Chocolate Fondant Pudding with Dilmah Chocolate, Turmeric, Ginger & Almond
0 made it | 0 reviews
- Sub Category Name
Food
Desserts
- Recipe Source Name
Tea Inspired Recipes with Peter Kuruvita
Ingredients
- 125 g unsalted butter, chopped
- 25 g cocoa powder, sifted
- 75 g dark chocolate, chopped
- 2 tea bags Dilmah Red Rooibos, Chocolate, Turmeric, Ginger and Almond infusion.
- 3 small whole eggs, at room temperature
- 3 small egg yolks, at room temperature
- 150 g caster sugar
- 125 g plain flour, sifted
Methods and Directions
- To make the chocolate fondant pudding, preheat the oven to 160°C and lightly spray 4 ovenproof molds the mold should hold 240ml of mix with spray oil.
- Place the chocolate, butter, cocoa powder and tea in a large heatproof bowl, place over a saucepan of simmering water and melt together until smooth and combined, stirring occasionally. Remove from the heat.
- Whisk the whole eggs and egg yolks together in an electric mixer. Gradually add the sugar and whisk until pale and creamy.
- Add the chocolate mixture to the eggs and mix to combine slowly.
- Using a rubber spatula, carefully fold in the flour. Divide among the moulds and smooth the top with the back of a spoon and place on a baking tray.
- Bake for 12–15 minutes or until cooked on the top and gooey in the middle. Do not overcook — the center should still be runny. Allow to cool before turning out
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: