Chocolate fondant with almonds in oranges
10 servings
30 minutes
Chocolate fondant with almonds in oranges is an elegant blend of French gastronomy and the sunny flavors of the Mediterranean. The origins of fondant trace back to France, where it became a symbol of refined baking. This dessert captivates with its contrasting textures: the softest chocolate cream encased in a fragrant orange cup. The deep, rich taste of dark chocolate, the nuttiness of almonds, and the refreshing citrus tang create a harmony of flavors that can win over any gourmet's heart. The fondant remains liquid inside, offering a luxurious, velvety consistency that pairs perfectly with vanilla ice cream. Such a dessert would make a magnificent conclusion to dinner, surprising with its presentation and delicate interplay of aromas.
1
Wash 5 large round oranges well and cut them across(!).
- Oranges: 5 piece
2
Carefully scoop out the pulp and all the juice with a spoon. Be careful not to damage the cup! If the cups don't stand well, you can gently trim from the bottom — just don't go too deep!). Save some juice (use the rest for a cocktail in the kitchen). Melt bitter chocolate with butter in a water bath or microwave. Let it cool slightly and add eggs, sugar, juice, cognac, and almonds. Don't forget to save some cognac for sipping.
- Orange juice: 10 tablespoons
- Dark chocolate: 300 g
- Butter: 150 g
- Chicken egg: 3 pieces
- Brown sugar: 4 tablespoons
- Cognac (brandy): to taste
- Ground almonds: 3 tablespoons
3
Mix the fondant and fill the cups.
- Dark chocolate: 300 g
- Butter: 150 g
- Chicken egg: 3 pieces
- Brown sugar: 4 tablespoons
- Cognac (brandy): to taste
- Ground almonds: 3 tablespoons
4
Preheat the oven (convection) to 200 degrees and place the cups for 10-12 minutes — depending on the oven (see comment). The fondant should remain liquid inside.
- Oranges: 5 piece
5
Serve hot with vanilla ice cream.
