Description
In the original, this dessert is called "Chocolate pate." Soft, tender chocolate blends nicely with the sourness of the blueberry Martinez Felipe. Hazelnuts and leaves of fresh mint perfectly complement the composition. Cooking time 30 minutes + 1.5 hours to cool down.
Ingredients
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Butter
200 g
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Sugar
1.5 cup
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Chicken egg
5 piece
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Flour
0.25 cup
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Blueberries
200 g
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Cocoa powder
1 Tbsp
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Forest nuts
-
Mint
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Dark chocolate
100 g
Cooking
Melt the butter, sugar and chocolate with constant stirring.
Cool chocolate mixture to 50°C. Add the eggs and sift the flour. Zamesit homogeneous mass.
Pour chocolate batter in an oblong shape for baking bread with a capacity of 1 liter.
Bake in the middle of the oven for about 15 minutes at a temperature of 150°C. the original recipe stated 20 minutes, but during this time I have plenty of fully cooked yet, but it should not be. The consistency should remain creamy inside. The cooled chocolate pate put into the fridge for an hour.
Now cardom. Grind the blueberries into a puree using a blender.
Beat eggs with sugar in a saucepan and heat over low heat while stirring with a whisk until thick. Do not boil!
Add blueberry puree and heat for a couple minutes while stirring. Remove from heat and mix in butter. Drain and allow to cool.
Chilled chocolate soufflé sprinkled with cocoa powder. Served with blueberry cardom, forest nuts and decorate with mint leaves.
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