Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Utensils
6 ovenproof mini tart tins (each approx. 9 cm in diameter), greased
How it's done
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Batter
Using the whisk on a mixer, beat the eggs, sugar and salt in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, add the tonka beans, stir until smooth, then stir into the egg mixture. Mix in the almond flour, transfer the mixture to the prepared moulds.
To bake
Approx. 6 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve lukewarm.
| Tip: | Tonka beans are available from Coop Vitality pharmacies. |
|---|---|
| Tip: | Every oven is slightly different. Once baked, the puddings should be firm on top but still wobbly when you tip them out. They should be molten on the inside. Baking time ranges from 6-8 mins. |
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