Alsa – Chocolate Fondant 320g – Easy and quick cake preparation A preparation for such a simple and delicious cake. Just add 125 g of butter and 3 eggs to obtain this Chocolate Fondant. • A gourmet texture for a cake with a melting center and a crunchy crust; • A delicious taste of extra-fine dark chocolate with 56% cocoa; • A cake that is easy, quick to prepare and impossible to miss; • For 8 people; • Without dye and without preservative. My super alsa® Chocolate Fondant: a chocolate cake with a unique texture! A generous and uniquely moist chocolate cake. Just add 20 cl of cream and 3 eggs, sprinkle it with icing sugar and slide it into the oven to delight all gourmets. Quick and easy to prepare I need: a round non-stick mold 24 cm in diameter, buttered beforehand (I can also line the bottom of my mold with baking paper to unmold my fondant more easily). 1. I preheat my oven to 180°C (th. 6) preferably in fan-forced position. 2. I pour the contents of the sachet into a salad bowl. 3. Add 3 eggs and 125 g of softened butter and beat for 1 min with an electric mixer. 4. I pour into my mold and bake for 12 min (or 18 min if using a traditional oven). I check the cooking by pricking a knife blade 2 cm from the edge: it must come out clean; then in the middle of the cake: it must come out with traces of chocolate. 5. I wait 10 min and unmold. It's ready ! Recipe idea: the clown cake, the perfect birthday cake! INGREDIENTS : • 1 packet of preparation for alsa® Chocolate Fondant • 2 meringues • A mango • A banana • Dessert chocolate • White sugar paste and red sugar paste • Candies: 1 Strawberry candy, 2 Egg candies, 1 red thread candy and 1 green ribbon candy • 2 chocolate balls PREPARATION OF THE RECIPE : 1. I preheat my oven to 180°C (th.6). 2. I prepare the Fondant au Chocolat als
Ingredients: Ingredients: Sugar, good chocolate powder 34% (sugar, cocoa, a delicious extra-fine dark chocolate with 56% cocoa 14% (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin, natural vanilla flavor, 12% WHEAT flour and a thickener (xanthan gum) Possible traces of GLUTEN, MILK, EGG, NUTS.
Information on the conservation of the product: Note: in hot weather, the chocolate can melt and then harden in the bag. This in no way affects the quality of the product. If this happens, crumble the product before mixing it with an electric mixer. My chocolate fondant can be stored in a cool, dry place and can be consumed within 48 hours of its preparation.
