Cold-Hot Chocolate Cake Pudding

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A wonderful dessert that offers an excellent balance between the effort put in and the resulting effect. For this dessert, you should use chocolate with at least 50% cocoa content; otherwise, the result will be too creamy. You can melt the chocolate using a double boiler or in the microwave. While the latter is certainly not traditional, it is very convenient. The nut component in this dessert can be made from cashews or even peanuts, but hazelnuts work best. Make sure to buy them raw and roast them in a skillet or bake them in the oven just before cooking.

Ingredients

Butter - 4.4 oz
70% Dark Chocolate - 4.4 oz
Sugar - 4.2 oz
Chicken Egg - 2 pieces
Wheat Flour - 2.6 oz
Salt - a pinch
10% cream - 10 fl oz
Coffee Liqueur - 0.5 oz
Hazelnut - 1.8 oz

Step by Step guide

Step 1

Grease the coffee cups with butter. The butter should be at room temperature. After greasing, sprinkle the inside of the cups with sugar.

Step 2

Melt the chocolate and butter in a double boiler. In a deep bowl, lightly whisk the eggs and sugar (90 g) together, then pour this mixture into the creamy chocolate blend. Add the flour and salt, and then whisk everything together thoroughly until you have a smooth, thick batter.

Step 3

Using a piping cone (which can be made from greased paper or a bag), fill the cups with chocolate batter until they are about half full. Then, place the cups in an oven preheated to 356°F for three to four minutes.

Step 4

Chop the toasted hazelnuts. Once the cupcakes are baked, remove the cups from the oven and sprinkle them with the crushed roasted nuts. Whip the cold cream with a whisk until it reaches a fluffy consistency, then add the remaining sugar (30 g) and coffee extract, and whip again. The result of whipping is called Chantilly cream.

Step 5

You need to pour this cream over the remaining half of the coffee cup and serve it immediately. The whipped cream should be very cold, while the chocolate should be hot, so that even the most inattentive person notices that almost half of the intrigue in this dessert lies in the play of temperatures.