Chocolat fondant, éclats d'agrume et orange confite
Recette proposée par Beatriz Gonzalez

dessert For the cake: | 50 g dark chocolate | 60 g butter | 15 g flour | 40 g sugar | 1 egg | For the ganache: | 100 g chocolate | 8.5 cl cream | 1.5 cl rum | Chocolate cream: | 10 cl cream | 10 cl milk | 2 egg yolks | 16 g sugar | 80 g chocolate | Candied orange & citrus segments: | 2 oranges | 75 g sugar | Rum | Rum Chantilly: | 125 g mascarpone | 20 cl cream | 20 g icing sugar | Rum <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>For the cake:</b><br><br>melt the chocolate and the butter in the bain marie Add the flour, the sugar and the egg. Remove from heat then vigorously mix all until the mixture is uniform. Pour in a cake mould greased with butter and flour. Place in the oven at 150&deg;C for 10 minutes. Allow to cool. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>For the ganache:</b> <br><br>Bring the cream to a boil in a saucepan. Melt the chocolate in a bain-marie. Mix the cream into the chocolate, whip and then add the rum. Pour the cold ganache on the cake, allow to set, then remould it when cold and cut up the parts. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>For the candied orange &amp; the citrus segments marinated in rum:</b> <br><br>Remove the zests of the two oranges using a peeler, then julienne finely. Blanche the zests twice, placing them first in boiling water for a minute, then rinsing them in iced water. Make a syrup with the sugar and 100 g water. Add the zests and let them confit. Peel the oranges raw, take the segments, then cut them into quarters. Marinate them in rum. </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>For the chocolate cream:</b> <br><br>Melt the chocolate in a bain-marie, set aside. Make a custard with the rest of the ingredients. When the cream is smooth, blend in the chocolate and mix until you obtain a uniform mixture. Allow to cool immediately. Then pour the cream into a pastry bag. </span></div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content"><b>For the rum chantilly:</b> <br><br>Mix the cream in the mixer with the sugar. In a recipient, whip the mascarpone cream to thin it, then pour it into the recipient containing the whipped cream. Mix all together in the beater until the chantilly is firm. Add as much rum as you wish.</span></div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content"><b>Tips for arrangement:</b> <br><br>place a part in the centre of the plate, make dots of chocolate cream using the pastry bag, place some segments and zests on the cake. Using a spoon, place a scoop of chantilly on the side of the plate. </span></div> </li> </ul> French PT10M PT45M
Difficulty Medium
Preparation 45 minutes
Cooking 10 minutes

Ingredients

Preparation

4 people
For the cake: | 50 g dark chocolate | 60 g butter | 15 g flour | 40 g sugar | 1 egg | For the ganache: | 100 g chocolate | 8.5 cl cream | 1.5 cl rum | Chocolate cream: | 10 cl cream | 10 cl milk | 2 egg yolks | 16 g sugar | 80 g chocolate | Candied orange & citrus segments: | 2 oranges | 75 g sugar | Rum | Rum Chantilly: | 125 g mascarpone | 20 cl cream | 20 g icing sugar | Rum
    • 1
      For the cake:

      melt the chocolate and the butter in the bain marie Add the flour, the sugar and the egg. Remove from heat then vigorously mix all until the mixture is uniform. Pour in a cake mould greased with butter and flour. Place in the oven at 150°C for 10 minutes. Allow to cool.
    • 2
      For the ganache:

      Bring the cream to a boil in a saucepan. Melt the chocolate in a bain-marie. Mix the cream into the chocolate, whip and then add the rum. Pour the cold ganache on the cake, allow to set, then remould it when cold and cut up the parts.
    • 3
      For the candied orange & the citrus segments marinated in rum:

      Remove the zests of the two oranges using a peeler, then julienne finely. Blanche the zests twice, placing them first in boiling water for a minute, then rinsing them in iced water. Make a syrup with the sugar and 100 g water. Add the zests and let them confit. Peel the oranges raw, take the segments, then cut them into quarters. Marinate them in rum.
    • 4
      For the chocolate cream:

      Melt the chocolate in a bain-marie, set aside. Make a custard with the rest of the ingredients. When the cream is smooth, blend in the chocolate and mix until you obtain a uniform mixture. Allow to cool immediately. Then pour the cream into a pastry bag.
    • 5
      For the rum chantilly:

      Mix the cream in the mixer with the sugar. In a recipient, whip the mascarpone cream to thin it, then pour it into the recipient containing the whipped cream. Mix all together in the beater until the chantilly is firm. Add as much rum as you wish.
    • 6
      Tips for arrangement:

      place a part in the centre of the plate, make dots of chocolate cream using the pastry bag, place some segments and zests on the cake. Using a spoon, place a scoop of chantilly on the side of the plate.

    Products :

    Colombia 75 % chocolate bar

    Pralus
    €7.40
    100 g (74,00 € / kg)

    Rhum Fair

    Fair
    €40.00
    70 cl (57,14 € / L)

    Noir Caraïbe, dark cooking chocolate 66 %

    Valrhona
    €34.05
    1 kg (34,05 € / kg)

    Montebello Rum

    La Martiniquaise
    €29.90
    1 L (29,90 € / L)

    Noir Guanaja, dark cooking chocolate 70 %

    Valrhona
    €34.05
    1 kg (34,05 € / kg)

    Bar of cooking chocolate

    Bonnat
    €7.95
    200 g (39,75 € / kg)

    Jivara bar, milk cooking chocolate 40 %

    Valrhona
    €11.00
    250 g (44,00 € / kg)

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