Chocolate fondant, ricotta - speculoos

·         For a 20 x 20 cm mold:

100 g dark chocolate pastry
60 g Praline
40 g speculoos
15 g unsweetened cocoa powder
3 large eggs
70 g sugar
250 g ricotta
100 g apple compote

·         For the icing:

2 or 3 speculoos
70 g dark chocolate pastry
30 g Praline
1 tsp oil

You can only use dark chocolate, although I don't recommend it. In this case, add a little more sugar to the cake.
No added sugar

·         Prepare the fondant:

Preheat the oven to 180oC.
Melt the chocolates in a double boiler.
Finely mix the 40 grams of speculoos.
In a container, beat eggs with sugar until the mixture whitens.
Add the ricotta and applesauce, mixing well between each addition.
Pour the melted chocolate into a fillet, stirring, until the mixture is homogeneous.
Stir in cocoa and speculoos powder. It is better to sift cocoa to avoid lumps.
Pour into a buttered pan, or coated with baking paper.
Bake for about 20 minutes.
Leave the fondant in the oven off for 10 minutes, then take it out and let it cool before freezing.

Prepare the icing: melt the chocolates in a double boiler.
Add oil and mix well.
Pour over cake and spread. Sprinkle with coarsely crumbled speculoos.
Store for 1 hour in the refrigerator to make the icing harden.

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