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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
Accessories for this recipe
Glass Espresso & Lungo
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Characteristic
Difficulty
Medium
Medium
Preparation
1 min. + 20 min
1 min. + 20 min
Material
4 Lungo Cups (150 ml)
2 saucepans
1 Oven
1 whisk
12 silicone cake cases
1 bowl
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
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