Recipe : healthy, steamed chocolate fondant
When steamed, you obtain an ultra-soft, moist and crustless texture - so you can enjoy it without losing a crumb.
For 6 to 8 people.
Preparation: 10 minutes.
Cooking: 1 hour.
Ingredients :
100g dark chocolate
80 g salted butter + 1 nut for the mold
1 jar of 500 g of sweetened chestnut cream
3 eggs
30 g flour (ideally chestnut flour, but wheat flour will work too)
1 tablespoon of whiskey (optional)
Preparation :
Melt the chocolate and butter in the microwave (500 W max) or in a bain-marie. Add the chestnut cream then the eggs one by one, mixing well. Finally pour in the flour and whiskey and smooth well.
Heat water in the lower part of the steamer or in the pressure cooker tank.
Butter the mold and line it with a sheet of baking paper to make unmolding easier. Pour the preparation.
Fold the excess paper over (without sticking it to the dough).
Make a lid at the top of the mold with either aluminum foil or baking paper which must be held in place with a string (the goal is that the condensation water does not fall on the cake and do not make it soggy) .
When the water comes to a simmer, place the steam basket, close the lid and cook for 1 hour.
Turn off the heat and leave to cool completely in the basket.
It is possible to put this fondant in the refrigerator to obtain an even more truffle effect.
Recipe from the book The little manual for knowing how to cook by Déborah Dupont-Daguet, Éditions First, €29.95
