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fondant with rum and raisin tartlet

中文 版


A recipe from the book "Dessert" ed. Marabout

for 20 pieces

60g raisins 80ml dark rum

200g dark chocolate 60g unsalted butter

125g caster sugar
250ml double cream 125g flour

3 eggs, beaten
cocoa P.

1. Preheat oven to 180 ° C.
2. Lightly grease a cake tin and line the bottom with parchment paper in the protruding sue two opposite sides.
3. Combine raisins and rum. Chochlat Break into pieces and put it with the diced butter in a heatproof container.
4. Melt in double boiler, stirring occasionally, then add the powdered sugar and cream.
5. Sift flour into a bowl. Add the rum-raisin mixture and melted chocolate, then eggs. Mix.
6. Pour this unit into the pan and smooth the surface. Bake 25 to 30 min.
7. Cool completely, then refrigerate the cake overnight before cutting it into blocks. Sprinkle generously with cocoa.