Ingredients
Preparation time: 10 minutes Cooking time : 10 minutes Portion : 4 ½ cup butter (60g) ¾ cup dark chocolate (110g ) 3 eggs 3.5 tablespoons cane sugar (or brown sugar) 1/3 cup + 1 tablespoon flour (45g) 1 jar Allo Simonne creamy praline spread
Steps
Melt butter and chocolate in microwave or bain-marie. Set aside. Whisk eggs and sugar vigorously for a few seconds. Pour the melted butter and chocolate mixture over the egg/sugar mixture and stir in. Add the sifted flour and whisk again. Scrape down the sides and bottom of the dough with a pastry blender, mixing again if necessary to ensure a smooth mixture. Place the dough in a pastry bag (or leave it in the bowl to rest and firm up) and refrigerate for 30 min. Meanwhile, butter and flour the containers of your choice (circles, porcelain or aluminum ramekins). Preheat oven to 395°F. Poach or pour the half-rested dough into the containers on a parchment-covered baking sheet. Add a teaspoonful of praline to the center of each verrine, then cover with the remaining chocolate mixture. Bake for 8 to 10 minutes. Baking time will vary according to oven and container. The aim is to keep the raw dough in the center of the verrine. Turn out of the mould or unmould once slightly cooled and serve warm.Product we use in this recipe
