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Dark Chocolate Fudge with Peanuts, Vanilla Ice Cream and CaramelTheWorldWideGourmet.com

Flavors of the Eastern & Townships

Total time: 30 to 60 min

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:408.2 kcal

Proteins:4.3 g

Fats:21.1 g

Carbohydrate:52.1 g

Fibers:1.9 g

Sugar:46.6 g

Cholesterol:112.2 mg

Sodium:403 mg

Calcium:61.5 mg

Energy:591 kcal

Proteins:6.2 g

Fats:30.5 g

Carbohydrate:75.4 g

Fibers:2.7 g

Sugar:67.5 g

Cholesterol:162.5 mg

Sodium:583.5 mg

Calcium:89.1 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Chocolate Fudge

**First step

50

g

dark chocolate chips

50

g

butter

1

egg

60

g

sugar

2

ml

salt

25

g

flour

15

g

cocoa powder

30

g

white chocolate chips

40

g

milk chocolate chips

**Second step

60

g

butter

80

ml

heavy cream

225

g

dark chocolate chips

3

eggs

75

g

sugar

2

ml

salt

**Caramel Sauce with fleur de sel

250

g

sugar

40

ml

water

50

g

unsalted butter

300

ml

heavy cream

METHOD

First step

  1. Melt the dark chocolate and butter in a double boiler.
  2. In a bowl, whisk the egg with the sugar and salt until light and pale.
  3. Sift the flour and cocoa powder.
  4. Mix the melted chocolate into the egg-sugar-salt mixture.
  5. Mix in the dry ingredients one at a time: flour and cocoa powder, white and milk chocolate chips.
  6. Lightly grease a 12 x 27 cm pan (4 1/2 x 11') pan. Line with parchment paper. Pour in the batter.
  7. Bake in a 150° C (300° F) oven for about 10 minutes. Remove from the oven and set aside.

Reduce the oven temperature to 135° C (275° F) for the second step.

Second step

  1. Heat the butter and cream in a saucepan.
  2. Add the dark chocolate chips to the hot cream.
  3. Beat the eggs with the sugar and a pinch of salt until light and foamy.
  4. Fold the chocolate mixture into the egg mixture.
  5. Pour into the pan on top of the previously cooked cake.
  6. Return to the oven for 40 minutes.
  7. Let cool completely before cutting.

Caramel Sauce with fleur de sel

  1. In a saucepan, caramelize the sugar over medium heat.
  2. In another saucepan, heat the cream with the butter and salt.
  3. Once the sugar is caramelized, pour the hot cream into the mixture.
  4. Let cool.

Serving

  1. Reheat the chocolate slice portions for a few minutes.
  2. Place a little caramel onto each plate; serve the rest on the side.
  3. Serve with a vanilla profiterole.


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