Je Mange. Donc, Je Suis.

Sunday, 22 September 2013

Flourless Fondant au Nutella

My another version of Fondant au Nutella,
in water-colour painting mode :)
Yesterday I saw a tempting photo of a piece of flourless chocolate cake, created by my lovely cousin, June. That picture kept haunting my being all day, in my dreams a plus!!! Apparently, Anne sleepwalked into her kitchen very early on Sunday morning (very unusual!!), making herself those lovely cups of Flourless Fondant au Nutella w/ Cherry in Maraschino in centre of cake with dark chocolate icing topping, served with whipped cream & extra Maraschino cherry for decoration! Holy cats! She still suffers from such a nightmare!!! ;)
I assembled 3 cups of Fondant au Nutella
with different sizes, as mini-cake ;)
(adapted from TasteofBeirut's flourless Blackforest cupcake recipe) 
100 g dark chocolate 
100 g Nutella 
1 tablespoon caster sugar 
2 tablespoons peanut butter 
70 g unsalted butter 
5 large eggs (separated) 
Maraschino cherries (optional) 
Whipping cream (optional)
How to: 
  • Preheat the oven to 200°C; 
  • In a saucepan, combine chocolate, Nutella, peanut butter and butter. Stir over low heat until the butter and chocolate are melted and smooth; remove from heat; 
  • Mix the egg yolks and the sugar and add in the chocolate mixture; 
  • Beat the egg whites till stiff and glossy and incorporate to the chocolate mixture gently using a spatula and an up-and-down motion; 
  • Pour mixture into a 20 cm round tin lined with baking paper and greased and floured or into cupcake liners in a muffin pan. Drop 2 or 3 cherries on the batter as you are filling the cupcake liners (per liner) or about a cup of cherries for the entire tin;
  • Bake for 15 to 20 minutes if in a cake mold or 8 minutes in a muffin pan or until skewer comes out clean when inserted in centre of cake. The cakes will puff up and stay moist in the center;
  • Leave cake in tin 5-10 minutes before turning onto wire rack to cool. Allow the cake to cool until it becomes spreadable. Spread the dark chocolate icing over top of cake; 
  • Serve wedges of cake or individual cupcake with whipped cream and Maraschino cherry for garnish. 
Dark Chocolate Icing
150 g dark chocolate, coarsely chopped 
90 g unsalted butter 
3 tablespoons condensed milk 
  • Combine chocolate, butter and condensed milk in a small saucepan. Stir over low heat until chocolate and butter melt and mixture is smooth; remove from heat. Cool until thick and spreadable.


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