These warm chocolate puddings with a molten centre are without doubt our favourite dessert of all time.
We discovered tonka beans while on our travels in South America. They have a sweet flavour reminiscent of vanilla and give this recipe a particularly vibrant note. The black beans are very hard and wrinkly. They are best grated like nutmeg with a nutmeg grater. The batter is super quick to make and the moulds can also be filled the day before and kept in the fridge. We can't quite agree on how best to enjoy them – fresh from the oven (Sibylle) or the next day straight from the fridge, like a praline (Sue). However, one little bonus that we both agree on is that by doubling up on the batter and using a 24 cm springform pan, you can make the best chocolate cake ever!
Recipe by:
Sue and Sibylle - Comme Soie
Ingredients
for 6 pieces
Batter
| 3 |
eggs |
| 100 g |
sugar |
| 1 pinch |
salt |
| 120 g |
dark chocolate, finely chopped |
| 60 g |
butter |
| ½ tsp |
tonka bean, finely grated |
| 20 g |
almond flour |
How it's done
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.
Show complete recipe