Moelleux au chocolat, foie gras fondant centre and crispy tuile is an elegant, refined dish that combines the richness of dark chocolate with the decadence of foie gras.
30 minutes. Serves 4
Ingredients for:
Softness:
- 50g dark chocolate
- 60g sugar
- 2 eggs
- 100g butter
- 50g flour
The fondant :
- 20cl double cream
- 75g foie gras
The crunch:
- 200g sugar
- 75g milk
- 1 pinch of 4 spices
- 1 pinch of nutmeg
- 50g flour
- 50g of butter
- 1 pinch green aniseed
Preparation
- Le biscuit croustillant : chauffer le lait et le beurre jusqu’à ce que le beurre fonde. Mélanger le sucre et la farine. Verser le lait dans la garniture. Mélanger et ajouter les épices. Etaler sur une feuille de papier sulfurisé. Cuire au four à 250ºC jusqu’à ce que les biscuits soient dorés. Retirer du four et placer sur un plateau rond.
- The fluffy pastry: Melt the chocolate and butter in a bain-marie. Mix the sugar and eggs until pale. Then add the flour. Once the chocolate has melted, add it to the mixture.
- The fondant: Heat the foie gras and cream in a bain-marie until smooth.
- Assembly: Pour the chocolate mixture into the mould(s). Using a straw, pour the cream into the centre of the cake. Place in the oven at 250ºC for 10 minutes. The cake is ready to eat warm (which is why we recommend that you put it in the oven just before eating it).