This recipe has become very famous in France since it appeared on a well-known chef's television show. It is easy to make and only suitable for real addicts to chocolate.
It is a pudding covered in a layer of crispy chocolate.
INGREDIENTS :
For the pudding:
250 grams (8.8 oz) of mascarpone cheese
200 grams (7 oz) of dark chocolate (70%)
4 eggs
75 grams (2.6 oz) of icing sugar
40 grams (1.5 oz) of wheat flour
For coverage:
100 grams (3.5 oz) of topping chocolate
1 tablespoon of sunflower oil (optional)
Firstly, beat the mascarpone cheese with the rods. When it forms a homogeneous paste we add the dark chocolate that we have melted in the microwave or in a bain-marie. Again with the rods we mix everything until there is a homogeneous paste.
At that time we add, one by one, the eggs, beating well. The egg is not added until the previous one is not well mixed. When the eggs are integrated add the icing sugar, mix well and then the wheat flour.
Pour the mixture - which will be quite pasty - in a silicone mold and bake at 200 degrees Celsius (390 F) for 20 minutes.
After time we extract and let cool. When it is completely cold we remove the mold.
To cover with the chocolate coverage the first thing is to do it in pieces adding a tablespoon of sunflower oil (the oil will allow it to be easier to cover the pudding, although it will be a little less crisp than if we only used chocolate coverage). Melt in the microwave or in a bain-marie and cover the pudding with the chocolate coating. Let cool and when this happens the outside will be crisp while the inside will be soft.
Dark chocolate is usually used for the filling to highlight the contrast between the interior and the crispy layer, although there is no problem in using another type for pudding. Of course, the exterior must be of chocolate of coverage or otherwise it would not creak.
As said before, a pudding for the real addicts to chocolate.