Coffee Lungo & Chocolate Fondants with Coffee Custard Coffee Lungo & Chocolate Fondants with Coffee Custard Intensely rich espresso cake and custard in a tour de force dessert for coffee lovers. 0

Coffee Lungo & Chocolate Fondants with Coffee Custard

Intensely rich espresso cake and custard in a tour de force dessert for coffee lovers.

Preparation (4 persons)

Coffe Lungo:

  • Warm the four glasses under hot water
  • Prepare the four Vivalto Lungo Grand Cru into the four Lungo Cups

Chocolate fondants with coffee custard:

  • Heat the milk in a saucepan
  • Beat the eggs and the sugar together
  • Add the milk
  • Prepare the Vivalto Grand Cru and add 20 ml of it
  • Leave to simmer for 10 min or until the custard begins to thicken
  • Pre-heat the oven to 180 ° C
  • Break the chocolate into pieces and melt in the saucepan with the butter until it becomes smooth
  • Use a whisk to beat the eggs and sugar, add the flour, followed by the melted chocolate and butter
  • Spoon the mixture into silicone cake cases
  • Bake for 8 min
  • Serve with the chocolate fondants with some custard and the Vivalto Lungo Grand Cru

Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver (EN520S)
Lattissima+ Silky White (EN520W)
Delonghi U - Black
DeLonghi CitiZ EN165 60's White
Nespresso CitiZ C110 Fire Engine Red
DeLonghi CitiZ&milk EN266 Creamy White
Nespresso CitiZ&milk C120 Fire Engine Red

Accessories for this recipe

Glass Espresso & Lungo

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M1 min. + 20 min
Material
4 Lungo Cups (150 ml)
2 saucepans
1 Oven
1 whisk
12 silicone cake cases
1 bowl

Ingredients

For the coffee

  • 4 capsules of Vivalto Lungo Grand Cru

For the recipe

  • 1 capsule of Vivalto Lungo Grand Cru
  • 100 g of dark chocolate
  • 100 g of butter
  • 2 eggs
  • 100 g of sugar
  • 40 g of plain flour
  • 300 ml of milk
  • 2 egg whites
  • 50 g of sugar
<em>Roma</em>
Roma
Intensity : 8
<em>Vivalto</em>
Vivalto
Intensity : 4