“This desert is quite simple. You can prepare the baked chocolate a day before, the rest you make as you go, just before serving. It won’t take you more than 5 minutes.”
Ingredients for baking tray ca. 25 x 18 cm:
6 eggs
120g chocolate
90g sugar (if you are using dark, bitter chocolate)
pinch of cardamom (or cinnamon, vanilla, anis…)
pinch of salt
1 heaping spoon Nutella (or simply add more chocolate)
50ml double cream
50g dark, bitter cacao
1 spoon corn starch (or 1 extra spoon cocoa)
Ingredients for mango puree:
1 very ripe, sweet mango
juice of ½ lime
¼ pomegranate
1 Bounty ice cream
1 spoon coconut flour
fresh mint
6 eggs
120g chocolate
90g sugar (if you are using dark, bitter chocolate)
pinch of cardamom (or cinnamon, vanilla, anis…)
pinch of salt
1 heaping spoon Nutella (or simply add more chocolate)
50ml double cream
50g dark, bitter cacao
1 spoon corn starch (or 1 extra spoon cocoa)
Ingredients for mango puree:
1 very ripe, sweet mango
juice of ½ lime
¼ pomegranate
1 Bounty ice cream
1 spoon coconut flour
fresh mint
Method:
- Melt the chocolate under a double boiler and add it to the rest of the ingredients while continuously mixing.
- Bake the dough at 180°C for 20-25 minutes, depending on the size of the baking tray. Let chocolate cool down. You can store it in the refrigerator for up to 5 days.
- Cut or tear the baked chocolate into 1 cm size pieces.
- Make mango puree and divide it into glasses and add chocolate pieces.
- Sprinkle over with pomegranate seeds and coconut flour. Top it off with a scoop of Bounty ice cream and garnish with mint leaves.
|
|
