Fanny Rey and Jonathan Wahid would like to give you some little secrets of their Chocolate Moelleux (chocolate cake), custard with orange blossom.
This is very nice sharing from ski in/ski out Hotel La Sivoliere 5*:
Ingredients for 4 persons :
Sstuffing:
150 gr of butter
20 gr of butter for the mold
160 gr of powdered sugar
75 gr of flour
200 gr of eggs (3 large eggs) organic, open air
170 gr of dark chocolate
For the custard:
1/2 liter of organic milk
6 organic egg yolks
75 gr of powdered sugar
30 cl orange blossom
Decor:
icing sugar
cocoa Powder
Preparation of custard:
Heat the milk. Beat the egg yolks and sugar, then pour a ladle of boiling milk over this mixture, whisking vigorously.
Pour the mixture back into the pan of boiling milk and cook over low heat, stirring constantly with a spatula. As soon as the cream is a little less liquid and it coats the spatula, make a furrow with your finger on the spatula covered with cream. If the cream does not flow on the furrow, it is because it is cooked! Then put it in a bowl and add the orange blossom, and allow to cool.
Preparation of the #moelleux:
Preheat the oven to 190 ° C. Melt the chocolate with the butter in a double boiler.
Whisk the eggs with the sugar for 5 minutes.
Add the butter-chocolate mixture and the flour.
Pour the device into the buttered molds.
Bake for 7 minutes, just before serving. Right out of the oven, lightly sprinkle the moelleux with icing sugar and cocoa powder.
The fluffy can be removed from the mold, or served in their mold, at your convenience.
Dressage:
The softness should be liquid in the middle and eaten hot.
Pour a bead of orange blossom custard around the cake, or in a small container.
Bon Appetit!