Chocolate and azuki red bean fondant with vanilla ice cream
Serve with a scoop of vanilla icecream and decorate with red currant and blueberry. Place a mint leaf on top. Serve.
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
3 egg yolks
165g plain flour, sifted
360g Japanese red beans, drained from the can
For coating the aluminium cups
1 cup flour
1 cup butter
vanilla ice cream
• 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.