RECIPES

epicure

RATINGS

TYPE OF MEAL

Desserts

DIFFICULTY

Easy

SPEED

Quick

Chocolate and azuki red bean fondant with vanilla ice cream

Serves 10 to 12 Prep time 45 minutes
Baking time 8 to 10 minutes

270g dark chocolate for baking,
70 percent cocoa, chopped into chunks
345g butter
6 eggs
3 egg yolks
180g sugar
165g plain flour, sifted
360g Japanese red beans, drained from the can

For coating the aluminium cups
1 cup flour
1 cup butter

Garnish
icing sugar
vanilla ice cream
red currants
blueberries
mint leaves

• Combine dark chocolate chunks and butter in a bowl and melt them (either use a bain marie or a microwave), then set aside.
• Whisk the eggs, egg yolks and sugar in a bowl until pale and fluffy.
• Pour in the melted chocolate and butter mixture, flour and red beans. Mixing well after each addition.
• Preheat the oven to 200°C.
• Coat aluminium cups with butter and dust with a thin layer of flour.
• Pour chocolate and red beans batter into the aluminium cups.
• Place them in the refrigerator for half an hour for the batter to rest.
• Take them out and bake in the oven at 200°C for 8 to 10 minutes.
• Once done, overturn each cup onto a plate. Gently shake the cup until chocolate fondant cake comes loose.
• Sprinkle some icing sugar powder on the chocolate fondant.
• Serve with a scoop of vanilla icecream and decorate with red currant and blueberry. Place a mint leaf on top. Serve.

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