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 / 1 oz of it.
  • Leave to simmer for 10 min or until the custard begins to thicken. 
  • Pre-heat the oven to 180 °C / 356 Fahrenheit.
  • 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.

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Accessories for this recipe

Glass Espresso & Lungo

Characteristics

Medium
Difficulty
Medium
Preparation
PT20M1 min. + 20 min
Material
4 Lungo Cups (150 ml / 5 oz)
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 /4 oz of dark chocolate
  • 100 g / 4 oz of butter
  • 2 eggs
  • 100 g / 4 oz of sugar
  • 40 g / 1,5 oz of plain flour
  • 300 ml / 10 oz of milk
  • 2 egg whites
  • 50 g / 2 oz of sugar
<em>Roma</em>
Roma
Intensity : 8
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<em>Vivalto Lungo</em>
Vivalto Lungo
Intensity : 4
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