Coconut-coconut fondant bites

Publiée le 06/02/2018

PEOPLE


 6

INGREDIENTS


  • 100 g of dark chocolate pies (70%)
  • 80 g of virgin coconut oil Vigean
  • 4 eggs
  • 60g of rapadura
  • 2 to 3 tablespoons gluten-free flour (here a mixture of rice flour & chestnut flour)
  • Some hazelnuts for decoration





According to a recipe from BlogBioZen (www.blogbiozen.com)

Here are some gluten-free, lactose-free choco-coco bites that are sure to delight gourmets (e) s. A recipe as delicious as it is quick to make.

Preparation and cooking time:
  • Material: a mold 20cm x 20cm
  • Preparation time: 15 minutes
  • Cooking time: 20 to 30 minutes (oven at 150 °)

Process of the recipe:
  1. Start by melting your Vigean virgin coconut oil and chocolate pucks in a bain-marie. Mix.
  2. Separate whites and yellows
  3. Add the sugar (rapadura) to the egg yolks and beat the whites until stiff (not too firm)
  4. Add the flour to the chocolate & coconut mixture
  5. Finish by gently adding the whites to your mix.
  6. Pour everything into your mold and bake for 20 to 30 minutes. The blade of your knife must come out perfectly clean
  7. Wait (even if the urge to taste is watching) before cutting mouthfuls that your cake is cold. Decorate each bite with a hazelnut

The most of the recipe:
The delicate scent of coconut emanating from virgin coconut oil blends perfectly with dark chocolate. Bites to reproduce for all occasions: taste, dessert in love ... A really melting texture. Another bite?

Good tasting !
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