Chocolate Fondant with Almonds in Oranges

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Regarding the liquid inside the fondant — everyone's ovens are different — in mine, 10 minutes was enough for the perfect consistency. Therefore, I recommend making 1–2 trial oranges a day before the event to accurately determine the time. On the day of the celebration, I prepared everything in the morning, and placed the filled oranges directly on the baking sheet, covered them, and put them in the refrigerator to keep them out of the way. When everyone was ready for dessert, I put them in the oven for 10 minutes. Very convenient. The photo isn’t the best, but... the leftover cognac played its part... Please forgive me.

Ingredients

Oranges - 5 pieces
Bitter - 10.6 oz
Butter - 5.3 oz
Brown Sugar - 4 tablespoons
Ground Almonds - 3 tablespoons
Orange juice concentrate - 10 tablespoons
Farm fresh eggs - 3 pieces
Cognac - to taste

Step by Step guide

Step 1

Wash 5 large round oranges thoroughly and cut them in half(!).

Step 2

Carefully scoop out the pulp and all the juice with a spoon. Try not to damage the cup! If the cups are unstable, you can gently trim the bottom — just be careful not to cut through! Save some juice (use the rest in a cocktail). Melt the bitter chocolate with the butter in a double boiler or microwave. Let it cool slightly and add the eggs, sugar, juice, cognac, and almonds. Don’t forget to leave some cognac for sipping.

Step 3

Mix the fondant and fill the cups.

Step 4

Preheat the oven (convection) to 392°F and place the cups in for about 10–12 minutes — depending on the oven (see comment). The fondant should remain liquid inside.