#Fondant au Chocolat recipe

[askwhatsforlunch]

Fondant au Chocolat

It's rather difficult to try to explain what exactly is the beautifully soft texture of a Fondant au Chocolat, thus I won't endeavour it. It is much easier to bake one and indulge in its deliciousness, thus I invite you to do it! Happy Sunday!

Ingredients (serves 4 to 6):

200 grams/7 ounces very good dark chocolate (at least 75% cocoa)

6 tablespoons unsalted butter

4 large eggs

1/2 cup caster sugar

3/4 cup plain flour

1 tablespoon cocoa powder

1/4 cup cocoa nibs

Preheat oven to 190°C/375°F.

Butter a pie plate or cake tin generously, and dust lightly with flour. Set aside.

Break dark chocolate into a medium bowl. Add butter, cut into chunks, and fit the bowl over a small saucepan of simmering water over medium-high heat (the bottom of the bowl should not touch the water).

Melt chocolate and butter together, stirring with a spoon until smooth, silky and shiny. Remove from the heat; set aside.

Break the eggs in a large bowl. Add caster sugar, and whisk energetically until pale yellow and fluffy, and the mixture falls from the whisk like a ribbon.

Sift in flour and cocoa, and give a good stir until well-blended.

Then, gently fold in melted chocolate and cocoa nibs, until completely combined.

Pour batter into prepared pie plate or tin, levelling with a spatula.

Place in the middle of the warm oven, and bake, at 190°C/375°F, for 25 minutes.

Remove from the oven and let cool slightly or completely.

Serve Fondant au Chocolat warm or cooled, with a glass of chilled Champagne!

[nounacuisinetastuces]

Moelleux chocolat hyper gourmand et sans beurre, facile à faire . Vous allez en faire des envieux !!

Moelleux chocolat hyper gourmand et sans beurre, facile à faire . vous allez en faire des jaloux ! Suivez moi sur TIKTOK pour des recette quotidiennes rapides et Faciles

[aoharushiyo]

[masterlist] the recipes for... | kurama ushio novel translation [18trip]

Foreword: Ushio often uses fandom slang or terminology. These have been appropriated to English-speaking fandom terms to the best of my ability. While his novel does not contain explicit spoilers for the main story, it reveals much-needed context for how he acts.

Content Warnings are present where necessary at the beginning of each chapter.

Track 1 | Chocolate Pudding Track 2 | Gâteau au Chocolat Track 3 | Chocolate Ganache Track 4 | Orangette Track 5 | Fondant au Chocolat

Translation: en Proofreading: aca, dimi, kimi, myun, jay, jelly

[internetofth]

Recipe for Fondant au Chocolat Fondant au chocolat are chocolaty, fudgy mini cakes, essentially the French version of chocolate molten cakes. A perfect dessert for 2 for Valentine's Day or a romantic dinner. 1/8 teaspoon salt, 2 tablespoons all-purpose flour sifted, 1/2 cup semisweet chocolate chips, 2 tablespoons white sugar, 1.5 tablespoons unsalted butter, 1 large egg at room temperature, 1/4 teaspoon vanilla extract

[springtiger95]

Eclair au chocolat recipe

Ingredients

CRACKER:

40 g (1/4 cup) unbleached all-purpose flour

40 g (3 tbsp.) brown sugar

30 ml (2 tbsp.) unsalted butter, softened

LIGHT CREAM

105g (1/2 cup) sugar

30 g (3 tbsp.) unbleached all-purpose flour

20 ml (4 tsp.) cornstarch

1 egg

1 egg yolk

375 ml (1 1/2 cups) milk

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) 35% cream

CHOUX PASTRY:

60 ml (1/4 cup) water

60 ml (1/4 cup) milk

40 g (3 tbsp.) unsalted butter

5 ml (1 tsp) sugar

1 pinch of salt

75 g (1/2 cup) unbleached all-purpose flour

2 eggs

CHOCOLATE FONDANT:

6 oz (170 g) dark chocolate (between 50% and 60% cocoa), chopped

15 ml (1 tbsp.) vegetable oil

>>> Eclair au chocolat recipe TUTORIAL VIDEO Here <<<

DIRECTIONS:

Step 1 : CRACKER

In a bowl, mix all the ingredients until the batter is smooth. Between two sheets of parchment paper, roll out the dough to 3 mm (1/8 in) thick. Freeze 30 minutes.

Step 2: LIGHT CREAM

In a small saucepan off the heat, whisk together the sugar, flour and cornstarch. Add egg and egg yolk. Mix well. Stir in milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture thickens. Remove from fire. In a sieve, over a bowl, strain the pastry cream to remove any lumps.

Directly cover the surface with plastic wrap. Let cool, then refrigerate for 3 hours or until completely chilled. When using the pastry cream, mix it with a spatula to restore its flexibility.

In another bowl, whip the cream until stiff peaks form. Using a whisk, incorporate the whipped cream into the pastry cream. Refrigerate the light cream until the éclairs are assembled.

Step 3: CHOUX PASTRY

Meanwhile, in a saucepan, bring the water, milk, butter, sugar and salt to a boil. Remove the saucepan from the heat. Add the flour all at once and mix vigorously with a wooden spoon, until the dough forms a smooth ball that comes away from the sides.

Return the pan to medium heat and cook, stirring, for 3 minutes or until the paste dries out. This step is crucial for the success of the cabbage recipe. A thin film forms in the bottom of the pan when the dough dries out. Transfer to a bowl or the bowl of a stand mixer.

Using a wooden spoon or flat whisk, add the eggs, one at a time, stirring well between each addition, until the batter is smooth and homogeneous.

Place the grill at the center of the oven. Preheat the oven to 190°C (375°F). Line a baking sheet with a silicone mat or parchment paper.

Transfer the choux pastry into a pastry bag fitted with a plain tip 2 cm (3/4 in) in diameter. On the baking sheet, slowly shape the dough into cylinders about 14 cm (5 1/2 in) long and 2 cm (3/4 in) wide, spacing them apart.

Place the rectangles of crackers on the cylinders of dough without crushing them.

Bake for 5 minutes. Reduce the oven to 180°C (350°F) and continue baking for 20 minutes or until the éclairs are golden brown. Let cool completely on a wire rack. Freeze at this stage, if desired.

Using the round handle of a wooden spoon, pierce the éclair from one end to the other (see note). Using a pastry bag fitted with a 1-cm (1/2-inch) plain tip, fill each eclair with light cream through the holes.

Step 4: CHOCOLAT FONDANT

In a bowl large enough to dip the éclairs in, melt the chocolate in the microwave for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil.

Quickly dip the tops of the éclairs into the fondant, rotating as needed. Refrigerate 30 minutes before serving. The éclairs will keep for 3 days in an airtight container in the refrigerator.

............................................. Keep Reading .............................................

[bakelikeapro]

With chef 👨‍🍳 @alexandre.lmp10 TRIANON OU ROYAL CHOCOLAT 🍫 Il fait partie des grands classiques de la pâtisserie et ce fut aussi un des premiers gâteaux que j’ai mangé, je vous propose aujourd’hui une recette de Trianon appelé aussi Royal Chocolat 🤤 A la fois croustillant et fondant, il est composé de: - Biscuit Dacquoise - Croustillant praliné - Mousse au chocolat - Chantilly cacao Vous avez déjà goûté ce gâteau? 😍 pour les fans de chocolat comme moi c’est vraiment incroyable 🥰 Tu as envie de la refaire chez toi? N’oublie pas de d’enregistrer la recette pour la retrouver plus facilement 😍 trop hâte de voir vos belles réalisations! 🔥 #recipe #recipes #recette #recettes #entremet #gateau #trianon #chocolat #chocolate #cake #chantilly #lmp #patisserie #patisseriefrancaise #gourmand #pastry #pastrychef #pastrylove #pastrylife #gourmandise #recettepatisserie #picoftheday #instafood #frenchpastry #pastrydessert #pastryrecipe #yummy #homemade 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro https://instagr.am/p/CrhJuYHuEe9/

[cookiteasyalena]

🎄Merry Christmas!!🎄 I made the easiest molten chocolate cake recipe and it was definitely warming, chocolaty and delicious!!! There are actually not much skills required in this recipe, so it is definitely beginner friendly :) PLEASE SHARE AND SUBSCRIBE!!!

[cravingforcooking]

Fondant au Chocolat

[recettescooking]

Mousse au chocolat blanc fondante

[ofmermaidstories]

happy birthday, Merms! Since I can't do gifts and cake in person, I've written you a little cake-based ficlet. There's a corresponding recipe for the cake mentioned; let me know if you'd like me to share it!

Many happy returns; may the next year bring you good health, happiness and prosperity -Fitz

“Hey, welcome in! Don’t tell me; I’ve finally managed to change your mind about cake?” You tease.

Bakugou Katsuki, alias Pro Hero Dynamight, merely grunts, narrowing his eyes at you.

Ever since the hero rankings came out three months ago, he’s been doing the coffee runs for the other Pros at his agency – the result of a lost wager, Red Riot confides to you one evening when he pops in for a post-patrol Danish.

The orders are always the same; a pain au chocolat and espresso for Chargebolt, a redcurrant crown and a latte for Red Riot, a peppermint mocha, no pastry (Deku’s, judging by the increasingly more profane insults Bakugou scrawls on the cardboard sleeve of the cup with his pen) and a single black coffee for himself.

None of the pastries and cakes you’ve foisted on Dynamight to try have swayed his utilitarian attitude; each one has been met with prejudice.

Too sweet, too much cream, too much fondant icing, too heavy on artificial flavourings; you’ve heard just about every criticism. Any chef with a weaker constitution would’ve given up long ago.

Fortunately for your business (and unfortunately for Dynamight), you’re made of strong stuff.

“We’ve been over this at least fifteen fucking times.” Dynamight sighs, irritated. “I don’t like sweet things. All of your shitty cakes have enough sugar in them to generate three dental caries just by looking at them.”

“And as I keep telling you,” you retort, cheerful, “I take all of your criticisms in stride. After all, you’re just like Paul Hollywood, except you’ve got nicer eyes.”

Instantly, you know it was the wrong thing to say. Dynamight leans on the counter with his elbows, raises a corn-silk blond eyebrow and smirks, dangerous.

“That right?”

“That’s not as much of a compliment as you seem to think it is! Paul Hollywood’s like 60.” You splutter.

Dynamight’s smirk deepens, a soft dimple pitting the peach-perfect skin of his face.

“Sure. C’mon, then, hit me with today’s terrible, sugary bastard creation. If you play nice, I might even name you as today’s star baker.”

Blood rushes to your head, dizzying, even as you scowl at Dynamight.

“You’re an absolute menace to society.” You complain, putting the chilli chocolate muffin on the counter and hustling to the coffee machine to hide your embarrassment. Behind you, Dynamight snorts. You hear soft crinkle of the muffin case, the barely there sounds of chewing, and then Dynamight goes silent.

“Huh.”

When you turn around, the Pro Heroes’ coffees balanced precariously in their cardboard tray, the muffin is gone, and Dynamight is staring at you with a small, soft smile playing on one side of his mouth.

“Not bad, cheeks. You might make star baker yet.”

Fitz??????? FITZ??????????? omg. omg. okay hang on give me a second LMAO. When I first checked my phone, like, after you had sent this, I had to do a double take at the petrol station where I was reading it — because???? ?? ??????? this is so good???????????? You WROTE a fic, Fitz!!! 🥺 And it’s so good, I — I’ve been reading and re-reading since it appeared in my inbox. If I may, I’ve c&p’d my favourite lines:

(Deku’s, judging by the increasingly more profane insults Bakugou scrawls on the cardboard sleeve of the cup with his pen)

LMAO, i just…. this is perfect, because yes? I love the idea of an older Bakugou still being petty as fuck, go OFF King. (when i worked at café my favourite thing to do for takeaway orders or coffees was to write/doodle on the packaging, especially if things were relatively quiet and I could go ham with it)

None of the pastries and cakes you’ve foistered on Dynamight to try have swayed his utilitarian attitude; each one has been met with prejudice.

“Each one has been met with predjudice” — you do this with your writing for Deku, too, where it’s like… a perfect tactical strike against the character you’re writing for, and neatly done? Like — “his utilitarian attitude” and dismissing each sweet he’s given “with prejudice”, like, idk, it just does a great job of summing him up and it’s a skill of yours I really admire and wish I could imitate!!! 🥺

Fortunately for your business (and unfortunately for Dynamight), you’re made of strong stuff.

LMAO yeah we are. /hairflip i like this one because it made me laugh aloud the first time i read it.

Dynamight’s smirk deepens, a soft dimple pitting the peach-perfect skin of his face.

Dimple….. pitting……. the peach-perfect skin of his face…… ?????? ?????? ????? like?????? the FURY this invokes in me — fury because I can imagine it so, so clearly, like I am this Reader and watching this infuriating asshole laugh at me and STILL getting distracted by his stupid — stinky — smooth skin. (during my first read-through, i read this line out-loud to myself in my car LMAO. sitting there, mumbling like a psychopath — idk, it just sort of struck me. another example of summing someone up neatly and wholly)

I would absolutely love to make the cake — I’ll post the results here!!!!!!! Baking blog???? Baking blog!!!! (I am not a good baker and my oven is broken but i will ask a friend to borrow theirs)

Fitz, beyond my gratuitous use of exclamation points above, I need you to know the sheer delight this fic has given me; not just because it’s my favourite character, or that it comes with a recipe, or even that it’s well-written and comes from a writer that I admire very much — but because you thought of me enough to write it and to take some time out of your day to do so. I’ve been squawking about it being my birthday because I like the excuse to celebrate the small things — and am honestly just kinda insufferable in day-to-day life LMAO — but it’s moments like these that make me genuinely appreciate being apart of a community like ours, with people like you. 🌷🌾

Thank-you for your writing, Fitz. Thank-you for sharing it with me (and with others), and for being here. I hope the year ahead brings us all a little more luck and health and prosperity — and I’ll think of that, and of you, when I make our baker’s cake. 💕

A NOTE:

If you enjoyed this mini-fic of @fitztantrum’s as much as I have, then I cannot recommend their Deku/Reader fic, Above All Else, I Must Not Play At God enough — adult Deku still doesn’t know how to put himself or his wellbeing first, and Reader, a paramedic who sees suffering on the daily, keeps meeting him when the world is crumbling around them both.

The first time you meet the Symbol of Hope, his hair is grey with concrete dust and his right hand is cradled to his chest.

It’s a beautiful little fic, and smartly written (this fic has basically told me off for using EMT and Paramedic interchangeably LMAO oops); and there’s a teeeeeny tiny nod to surrender in it which DELIGHTS me lmao, like proof of parallel universes, happening over and over (a hundred happy endings).

[pegasus-parfait]

Fondant au Chocolat - Chocolate Fondant by EMOJOIE CUISINE

“ Bienvenue, mademoiselle! Make yourself at home and have a seat! To celebrate the huge success of our "Hotty Festival", we are serving Chocolate Fondant today. Akira will be serving you her favorite recipe, so we hope you like it! ” 

[nobodysperfectbuteveryonestrying]

The Ultime IDEAList of Recipes you should learn - DailyLife Edition -

Hello there, so you want to learn how to cook everyday ? I got you covered with these selection of recipe you can cook all the week along. Thoses ideas are beginner friendly and most them are affordable. You can find those recipes on Pinterest and Tiktok. Hope you enjoy the ride ~~

BREAKFAST

Banana bread

Mug Cake chocolat

Chia Pudding

Pancakes

Banana Pancakes

Oats Pudding

Muffins

MEAL

Soy sauce tofu + green beans fried pan

Salmon Fried Rice

Bokkeum-bap (koreen fried rice)

Penne All'Arrabbiata

Tchatchoura

Cauliflower nuggets

Asian Noodles

Spinach Dahl

Spaghetti cacio e pepe

DESSERTS + SNACK

Fondant au chocolat

Matcha Brownies

Cookies

Matcha Cake

Matcha Coconuts Ball

[aoharushiyo]

the recipes for... | track 5 ― fondant au chocolat

Translation: en Proofreading: aca, dimi, kimi, myun, jay, jelly

"PatiBattle? Are patissiers going to battle...?"

And so, that evening…

After I got home and had some snacks, I happened to glance at the TV that the Robo-Mama had needlessly put on for me.

"PatiBattle? Are patissiers going to battle…?"

I had time to kill, so it was really just by accident that I happened to see the anime that was airing on the TV.

"…Huh?"

I couldn't take my eyes off the screen.

"Wow, this looks cool…"

I'd discovered something.

"This is crazy…!"

I had… discovered something amazing. PatiBattle. Chiyoda Reito. It was like I'd been crossed by fate and destiny.

"…"

I watched in rapt silence. Something felt like it was clicking into place inside of me. PatiBattle was everything that I desired from the bottom of my heart: a story packed full of excitement, youth, and friendship. My heart couldn't stop pounding in pure excitement.

Before my eyes, colour returned to the ashen grey remains of my world after the fire had incinerated everything. "Aah…"

Seeing the protagonist and his rival compete against each other, and then exchanging praises and hugging each other after a good match brought me almost to the point of tears. Suddenly, I remembered what Muu-chan had told me earlier.

"I'd like to give you a hug."

It was then that I realised… I'd thought that I'd hated everything in the world― but there was still one thing I loved dearly: Muu-chan. I'd regained one thing that I loved.

"…"

In the blink of an eye, the credits were already rolling. The original author's name was shown in the credits, so I supposed it must have originally been a manga. Following my curiosity, I found myself ordering the volumes online before I could think better. While I was madly typing away on my phone, Robo-Mama aimlessly peered at my screen.

"…Hey." "…" "Recently, you've been turning on the lights while you do chores, and you turn on the TV now, too." "…, …" "Are you… looking out for me?"

"This is just between you and me, but… I don't really hate you that much." "…" "Do you want me to try and get you a part that lets you talk? If there even are mouthpieces that can be installed onto older models…" "…"

At that point in time, it was natural that Robo-Mama couldn't talk. All she could do was blink her sensor eye. Besides, her barrel-like cylindrical model meant that she didn't even have a neck, but…

"…"

…But it really did seem like she was nodding in reply.

"Okay, got it." I thought, maybe I could ask someone at the robotics factory nearby.

"Maybe I could try making sweets, too."

Not only did I regain something I loved that day, I had also found new things to love. I started to think things like I could try this, or I could try that.

"Since this Reito guy seems cool and he's good with chocolate… let's try making chocolate desserts."

I was able to meet Reito, the character who I love above all others. I was able to find the ultimate hobby in baking sweets. And all of it is thanks to PatiBattle.

"…Every time I look at him, my chest feels fluttery… What could that mean…?"

…That was the sort of childhood I had.

---

I was back in my room, decked to the nines with all of the nuis and merch that I could never put in my dorm room. As I closed my copy of Shounen Dive, I let myself sink into a million fantasies.

"It's still so good no matter how many times I read it… Even though I got spoiled by those annoying idiots, it didn't take away all the fun…! Besides, Reito and Minoru partnering up really is a genius move for the story! Even though Ouji will definitely get jealous…"

The freshly made fondant au chocolat resting on the table beside me was giving off a wonderful aroma. I had taste-tested some crumbs earlier, so naturally, I was quite pleased with the fact that I had made such exquisite sweets. Tomorrow, I'll give some to Muu-chan and his sister.[1] I couldn't wait to see their happy faces.

Just like that, my bad day from overhearing those spoilers had turned into a wonderful day, thanks to my daily sweets-making.

"I've got high hopes for all the fanfiction writers… May there be tons of fic about Reito gently consoling a depressed, jealous Ouji…"

Honestly, I prefer spicy food, and I don't like sweet foods that much at all. But I still want to keep baking sweets.

"Aah… I can't wait for Sanseiu-sensei's newest work…! I hate the crowds at conventions, but if I could meet them and shake their hand… or not. At the very least, I've got to give them sweets as a gift…"

Even despite everything, I want to be able to touch, too. I want to be able to hug someone else, and be hugged by them back… …But I can't do that.

"Now then, time to see what new posts there are today… Ugh, there's already ReiMino here? And… blocked."

Instead, I'll make the most delicious, satisfyingly sweet desserts so that one day, I can give them to the people I care about.

"What? They're rerunning that pair tapestry from last time!? And you can't even pre-order? It's like they want to see a fucking bloodbath out here!"

If they like my desserts, then it'll be like touching their hearts instead. Isn't that already the same as a hug?

"Crane game limited nuis… Alright, guess I'll have to just rescue each and every Reito from the grasp of those claws."

That's why I'll keep making the sweetest, most delicious chocolates.

A few hours later, I wrapped up the fondant au chocolat and stuck a sticky note on it with instructions: Just heat it up in the microwave when you want to eat it.

Now that my work was done, I decided to return for PatiBattle seconds, but just as I settled in, something flashed before my eyes.

"Huh? What?"

Right before my eyes…

[ PatiBattle! Hiatus Announcement ]

…A sentence straight from the depths of Hell.

"Huh…? Huh? Hah??"

The sound of every single cell in my body simultaneously being annihilated echoed in my ears.

---

[1] Ushio specifies Muneuji and 姫 hime, which means 'princess'. Muneuji calls his little sister by this nickname, so it's very likely that Ushio is referring to her!

---

← prev | masterlist

[dinnersanddreams]

Ispahan Yule Log: Bûche Ispahan

Christmas is in three days, this Friday. I suspect you know that already, but I’d like to state the obvious, in case you didn’t notice today’s date or forgot in the frenzy of the season. It’s easy to lose focus when we have so much craziness around.

I hope I’m sounding excited because I really am. I made a jaw-dropping, eye-catching, sense-rejuvenating Yule log adapted from a recipe by the one and only, best of the best Pierre Hermé.

I was introduced to Pierre Hermé by my sister-in-law, Lamia, three years ago. She owns a cookbook of his that she treasures like her dessert bible. I love Lamia—she’s so sweet.

I must say I envy her a little for her agility and ability in the kitchen. She makes you so jealous and resentful by always making perfectly perfect desserts.

But then she feeds them to you, and you love her all over again. Ah, those tartes aux amandes and fondants au chocolat of hers…Mon Dieu, mon Dieu!

When I looked at Hermé’s bûches de Noël, he had recipes of every kind. I’m used to the chocolate and vanilla bûches available at every pâtisserie during this season in Morocco.

My mother never made one. We either bought it or received it as a present. Moroccans—for the most part—don’t celebrate Christmas but decorate stores and restaurants for the season.

People exchange Christmas-looking cards (with evergreens, ornaments, candles…) that say “Bonnes Fêtes” or “Bonne Année” instead of Merry Christmas.

Some people even go out to dinner or a party on Christmas Eve, but it’s a mindless celebration—just another occasion to have fun.

Amid Hermé’s panoply of mouth-watering bûche recipes, I liked the rose, raspberry, and lychee one. I couldn’t find fresh or canned lychees anywhere near where I live, so I substituted canned Bartlett pears, which worked beautifully.

I thought the fruity pink filling and topping would brighten up my table in the middle of the winter and taste delightfully light after a meal.

It reminds me of the gâteau roulé au citron I ate and loved as a child, which is just as playful.

You’ll be surprised by the lightness of the génoise and raspberry ricotta which I liked much better than the original buttercream in the recipe.

P.S. The pictures really don’t do justice to how wonderful this Yule log tastes (I will redo them as soon as I can.)

Bûche de Noël with Raspberries, Rose and Pears

6 to 8 servings

For the génoise (cake)

2/3 cup sugar

4 eggs, yolks, and whites separated

2/3 cup all-purpose flour

For the filling

8 ounces part-skim milk ricotta

5 ounces fresh raspberries, plus more for garnish

2 tablespoons sugar

1 teaspoon rose water

1 (15-ounce) can Bartlett pears in light syrup (or lychees, preferably)

For the syrup

Syrup from the can of pears

1 teaspoon rose water

Preheat the oven to 350 degrees Fahrenheit. Line a 8×10 pan with parchment paper.

Beat the sugar with the egg yolks in a medium mixing bowl until frothy. Gently whisk in the flour.

Beat the egg whites to soft peaks and fold them into the egg yolk, sugar and flour mixture.

Transfer to the prepared pan and bake for 10 to 15 minutes.

Meanwhile, place the ricotta, raspberries, sugar, and rose water in the bowl of a food processor and reduce to a purée. Set aside.

When the cake is cooked, unmold it onto a damp towel, remove the parchment paper and roll the cake immediately with the towel.

Let it cool that way, about 20 minutes. Place the pears on a cutting board and dice them. Pour the syrup into a small saucepan, add the rose water, and heat it over low heat for about 5 minutes.

Unroll the cake and remove the towel. Brush the cake lightly with the syrup, spread half of the raspberry ricotta inside the cake, and top with diced pears.

Gently roll the cake, cover it with raspberry ricotta, and cut off the ends. Garnish with raspberries and refrigerate for an hour before serving.

source https://www.dinnersanddreams.net/ispahan-yule-log-buche-ispahan/

[nopressurecoffee]

Fondant au chocolat. Great gluten free recipe with mascarpone. Dm for details. Wonderful pure and easy to make if you prep right (at Leusden) https://www.instagram.com/p/CKwFoXPpdih/?igshid=14mf4kshby7vb

[bakelikeapro]

Avec chef ❇️ @vanessaricciboston 🇫🇷 ✨Recette ✨ Bonjour les amis! Aujourd’hui je vous propose une recette simple et facile à faire pour le goûter 😋 Recette réalisée en 30 minutes. ✨Cœur fondant au chocolat: 3 oeufs 50g de sucre cassonade 110g de chocolat noir 60g de beurre 45g de farine 1 pincée de fémur de sel Préchauffer votre four à 199 degrés Celsius. Faire fondre le beurre. Dans un gros bol fouetter les œufs avec le sucre. Mélanger les deux préparations ensemble. Ajouter la farine. Beurrer et fariner des petits moules ou chemiser avec du papier sulfurisé. Verser la préparation dans les moules. Laisser reposer au frais pendant 20 minutes. Cuire pendant 7 à 10 minutes. Surveiller la cuisson. En fonction du four le petit gâteau sera plus ou moins coulant. Hello my friends ! With the chocolate molten recipe. Do you ❤️ this? #recette #recipes #recettefacile #gateaumaison #chocolat #instapatisserie #chocoaddict #gourmand #gateaux #cake #patisserie #frenchpastry #homebaking #bakery #foodporn #instagood #instafood #foodies #foodie #chocolate 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro https://instagr.am/p/CU-gkAWrTiT/