Chocolate cup with whipped cream
- 100 g dark chocolate couverture
- 6 Eggs (size M)
- 100 g softened butter
- 100 g sugar
- 100 g ground almonds
- 50 g breadcrumbs
- 200 g whipped cream
- 1 package Vanilla sugar
- Fat and sugar
75 minutes
light
- 1.
- A pudding water bath form including lid (approx. 1.5 liter content) grease well and sprinkle with sugar. Roughly chop the couverture and melt it in a hot water bath. Approx. Let cool for 10 minutes. Separate eggs. Mix the egg yolks, butter and 50 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Slowly pour in the liquid couverture while stirring constantly. Beat the egg white in 2 portions until stiff, sprinkling in a total of 50 g of sugar. Mix the almonds and breadcrumbs. First fold the almonds, then the egg whites into the chocolate mass. Pour the chocolate mass into the pudding mold, seal. Place the tin in an ovenproof saucepan and place on the oven rack. Pour hot water into the pot up to 2 cm below the edge of the mold. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. Remove the lid and let the pudding cool in the mold for about 10 minutes. Then carefully tip it out onto a plate. Serve chocolate pudding lukewarm or cold. Just before serving, whip the cream lightly and pour in the vanilla sugar. Spread the cream as a white 'shirt' over the 'Mohren'
- 2.
- For 8 people:
1 person approx.:
- 460 kcal
- 1930 kJ
- 10 g Protein
- 35 g fat
- 26 g carbohydrates
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