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Рецепт Chocolate Ramekins With Caramel And Hazelnuts
by CookEatShare Cookbook

Chocolate Ramekins With Caramel And Hazelnuts
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Ингредиенты

  • 9 ounce (250 g) dark chocolate (70% cocoa)
  • 2 ½ c. (60 cl) liquid whipping cream
  • 6 egg yolks
  • 2/5 c. (80 g) superfine sugar
  • 1 tbsp espresso coffee
  • 2 tbsp hazelnut liqueur
  • 3/5 c. (80 g) whole hazelnuts
  • 1 1/5 c. (230 g) superfine sugar
  • 8 individual ramekins
  • Parchment paper

Инструкции

  1. Preheat the oven to 300°F (150°C)
  2. Break the chocolate, slice it thinly and put it in a heatproof bowl. Set aside
  3. Heat the cream (on medium heat) in a small saucepan. As soon as it starts to come to the boil, remove it from the heat and gradually add in the chocolate. Stir well till the chocolate has melted
  4. Beat the egg yolks in a bowl with the sugar and gradually add in the chocolate cream, coffee and hazelnut liqueur
  5. Sieve the mix and let it cold down, skimming the top regularly
  6. Divide the mix between the ramekins (almost to the brim). You can burst any bubbles which form on the surface
  7. Cover the ramekins with small squares of parchment paper. Put the covered ramekins into a large, deep, ovenproof dish and half fill with water (to make a bain-marie)
  8. Bake in the oven for about an hour
  9. Once cooked, take the ramekins out of the oven, remove the parchment paper and let them cold down. Put them in the refrigerator for 3 hrs, covered in plastic wrap.
  10. Dry-roast the hazelnuts in a very warm frying pan for 1 to 2 min. Set them aside in a lightly buttered roasting dish
  11. Next, dissolve the sugar in 1 c. (25 cl) of water in a small saucepan. Stir well, bring to the boil and simmer on a very low heat for about 8 min
  12. As soon as the mix turns to caramel, stir it regularly so which it cooks proportionately
  13. Once cooked, coat the hazelnuts with the caramel and set aside to cold.
  14. Serve the ramekins on a dessert plate, accompanied by the hazelnut caramel (broken into small pcs).