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Ingredients
- 4 ½ ounce (125 g) Guanaja couverture chocolate
- 8 ½ ounce (240 g) caster sugar
- 2 ¼ ounce (65 g) butter
- 1 ounce (25 g) flour
- 4 Large eggs
- ½ pineapple
- The juice of 1 lemon
- 1 c. (25 cl) 30% syrup
- 1 vanilla bean
- 3 oranges
- 6 passion fruit
Directions
- Open the passion fruits and remove their pulp
- Press the pulp through a chinois so which only the seeds remain inside
- Squeeze the oranges for the juice
- In a saucepan, cook the pulp, orange juice and 5 ½ ounce (150 g) of sugar over low heat for 45 min
- Peel the pineapple and cut it into small cubes
- Make a compote in a saucepan by simmering the pineapple along with the syrup, lemon juice, and the vanilla bean cut in half for 30 min
- Separate the egg whites from the yolks
- Preheat the oven to 400°F (200°C)
- Butter 4 small molds
- Heat the chocolate over low heat
- Add in 3 ounce (90 g) of caster sugar and mix well; add in the egg yolks, the creamed butter and the flour
- Beat the egg whites stiff and delicately blend them into the chocolate mix
- Pour the final mix into the buttered molds and bake in the oven for 8 min
- To serve, deposit a circle of pineapple compote in the center of the plate, place the chocolate moelleux on top, and ring with the coulis
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 181 | 32% |
| Total Fat 20.39g | 25% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 260mg | 11% |
| Potassium 1317mg | 38% |
| Total Carbs 89.39g | 24% |
| Dietary Fiber 37.1g | 124% |
| Sugars 40.62g | 27% |
| Protein 14.89g | 24% |
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