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Prep time
30 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
At the renowned restaurant La Passagère, nestled within the luxurious Hôtel Belles Rives in Juan Les Pins on the French Riviera, Chef Pâtissier Steve Moracchini has crafted a decadent and indulgent chocolate dessert that is sure to impress. This exquisite creation combines rich dark chocolate with a hint of gianduja, creating a harmonious blend of flavors and textures that epitomizes the elegance and sophistication of French patisserie. —damianotrulli
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Ingredients
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5.3 oz (150 g) butter
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9.7 oz (275 g) dark chocolate
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14.5 oz (410 g) eggs
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4.4 oz (125 g) brown sugar
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3.9 oz (110 g) flour
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2 pinches of fleur de sel (sea salt)
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0.5 oz (15 g) gianduja
Directions
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Preparation:
Melt the butter and dark chocolate together in a double boiler or microwave.
In a separate bowl, whisk the eggs with the brown sugar until the mixture is pale and fluffy.
Sift the flour and baking powder together.
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Combining Ingredients:
Pour the egg and sugar mixture into the melted chocolate and butter. Mix well.
Add the sifted flour and fleur de sel to the mixture and combine until smooth.
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Preparing the Gianduja Insert:
Form the gianduja into a small ball and refrigerate at 39°F (4°C) until firm.
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Baking:
Preheat the oven to 392°F (200°C).
Fill the prepared molds ¾ full with the chocolate mixture.
Place the chilled gianduja ball in the center of each mold.
Bake for 12 minutes.
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Presentation:
Once baked, allow the desserts to cool slightly.
For serving, add a chocolate disc, a sprinkle of chopped hazelnuts, and 4 halved hazelnuts.
Serve with a scoop of vanilla ice cream.
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