I am happy !
After spending my sleepless evenings and nights scouring recipes for soft, fondant and other chocolate coulants, I finally found the one of my heart.
In fact, it had to be very simple. This made me think of the very beautiful philosophy of Pierre Rabhi: towards happy sobriety
I had fairly precise specifications:
- I was looking for a very chocolatey dessert made with olive oil for our "New Oil Festival" meal on December 16 .
- I should have been able to prepare it the day before. There will be more than 80 of us, so we will have to be very organized!
- And it had to be soft and melting as desired.
All these criteria come together in a recipe so easy that I'm almost ashamed of it!
I give it to you, in a few words:
CHOCOLATE FONDANT (without flour) with green fruity olive oil Bastide du Laval
Ingredients (for 12 portions)
Preparation 10 min
Cooking 20 mins
- 200 g of strong dark chocolate (65 to 70%)
- 200 g fruity green olive oil
- 100 to 150 g of brown sugar according to your taste (or half if fructose or birch sugar)
- 4 eggs
Recipe :
1. Preheat your oven to 150° C.
2. Melt the chocolate in a bain-marie and add your delicious Provence oil, mixing with love.
3. Whisk together your 4 eggs and the sugar. Then add your chocolate/oil mixture.
4. Cut out a circle of baking paper to cover the bottom of your dish and oil the whole thing well.
5. Bake in your preheated oven for 20 minutes, not one more!
6. Leave to cool, then unmold and place in the refrigerator until the next day.
7. Take out a few hours before serving for a very soft result.
THE LITTLE EXTRA: serve with a spoonful of softened vanilla ice cream, a red fruit or passion fruit coulis. Up to you !
