A dark chocolate molten cake with a dense, almost truffle-like center that owes its depth to blended beets, served warm with tangy maple whipped cream and crushed caramelized hazelnuts.
Ingredients
- 250 g cooked beets
- 180 g 70% dark chocolate bar
- 80 g caramelized hazelnut crunch
- 100 g unsalted butter
- 3 pieces whole eggs
- 70 g light cane sugar
- 50 g hazelnut flour
- 15 g unsweetened cocoa powder
- 200 g crème fraîche
- 2 tbsp maple syrup
- 1/2 tsp fleur de sel
Method
- Prepare the hazelnut crunch according to the prepared component, or open the package if using store-bought.
- Preheat the oven to 190 °C and butter four ramekins.
- Melt the chocolate and butter in a double boiler, then let cool for a few minutes.
- Blend the cooked beets into a very fine, lump-free purée, then fold them into the melted chocolate: the mixture will take on a deep ruby color.
- Whisk the eggs with the cane sugar until the mixture pales and doubles in volume.
- Pour the chocolate-beet mixture into the beaten eggs, fold gently, then add the hazelnut flour, cocoa powder, and fleur de sel.
- Divide among the ramekins and bake until the edges are set but the center is still jiggly, about 12 minutes.
- While baking, whip the crème fraîche into soft peaks with the maple syrup.
- Let the fondants rest for 2 minutes, unmold (or serve in the ramekin), and serve with a generous dollop of whipped cream and pieces of crunch.
Nutrition
Per serving
- Energy
- 956.8 kcal
- Protein
- 14.97 g
- Carbohydrate
- 65.94 g
- Fat
- 70.71 g
- Fibre
- 8.75 g
- Calcium
- 103.43 mg
- Iron
- 2.27 mg
- Magnesium
- 92.8 mg