INGREDIENTS
- For the mass:
- – Semi-sweet chocolate 220 g.
- – Butter 105 g.
- – Yolks 5 items.
- – Rice flour 75 g.
- – Almond powder 85 g.
- – Egg whites 5 g.
- – Sugar 180 g.
- Chocolate coronary heart:
- – Milk cream 540 cc.
- – Butter 144 g.
- – Water 180 cc.
- – Semi-sweet chocolate 520 g.
- Purple fruit sauce:
- – Purple fruits 300 g.
- – Sugar 150 g.
- – Honey 1 tbsp.
CHOCOLATE VOLCANO full of chocolate and pink fruit sauce, for full happiness.
PROCEDURE:
1. For the middle: Warmth the milk cream with the water and pour it over the chocolate and butter. Soften and pour right into a pudding pan with plastic wrap, spherical molds or ice dice trays and freeze within the freezer.
2. Soften the chocolate with the butter and add the yolks, beating.
3. Combine the flour and powder.
4. Beat the egg whites with the sugar till stiff.
5. Add the egg whites and sugar to the preparation of butter, chocolate and yolks.
alternating with the flour combination and powder.
6. Put the spherical molds (a small lower tin) on a plate with plastic wrap beneath, buttered parchment paper across the mildew and incorporate the dough into the bag midway. Add the chocolate coronary heart within the center, flattened down, somewhat extra dough and bake at 180°C for 18 minutes. You may freeze it for as much as 60 days, effectively packaged within the freezer.
7. Let it relaxation for 1 minute and punctiliously unmold.
Purple fruit sauce:
1. For the sauce, place the pink fruits in a saucepan, together with the sugar and honey.
2. Cook dinner over medium warmth for quarter-hour or till a barely dense consistency is obtained. Let cool and reserve.
