Cold-Hot Chocolate Cake Pudding

Ingredients

• Butter 5 oz
• 70% Dark Chocolate 5 oz
• Sugar 5 oz
• Chicken Egg 2 pieces
• Wheat Flour 5 oz
• Salt a pinch
• 10% cream 10 fl oz
• Coffee Liqueur 0 oz
• Hazelnut 0 oz

Step-by-Step Guide

Step 1

Grease the coffee cups with butter. The butter should be at room temperature. After greasing, sprinkle the inside of the cups with sugar.

Step 2

Melt the chocolate and butter in a double boiler. In a deep bowl, lightly whisk the eggs and sugar (90 g) together, then pour this mixture into the creamy chocolate blend. Add the flour and salt, and then whisk everything together thoroughly until you have a smooth, thick batter.

Step 3

Using a piping cone (which can be made from greased paper or a bag), fill the cups with chocolate batter until they are about half full. Then, place the cups in an oven preheated to 355°F for three to four minutes.

Step 4

Chop the toasted hazelnuts. Once the cupcakes are baked, remove the cups from the oven and sprinkle them with the crushed roasted nuts. Whip the cold cream with a whisk until it reaches a fluffy consistency, then add the remaining sugar (30 g) and coffee extract, and whip again. The result of whipping is called Chantilly cream.

Step 5

You need to pour this cream over the remaining half of the coffee cup and serve it immediately. The whipped cream should be very cold, while the chocolate should be hot, so that even the most inattentive person notices that almost half of the intrigue in this dessert lies in the play of temperatures.