Kochrezept von Chef Peter Hatt

Fondente al cioccolato e Amaretto con crema alla nocciola. Warm bitter chocolate and amaretto fondant with hazelnut cream sauce.

Chocolate fondant:
In a medium bowl melt dark chocolate with butter over a low heat. Beat eggs with sugar until foamy and fold them into the chocolate, add flour and mix gently. Proceed in the same way for amaretto filling.

Amarretto filling:
Brush the moulds with soft butter and pipe in the chocolate mixture until a quarter full. Pipe in the center some amaretto filling, sprinkle the top with hazelnut and bake the fondant at 180C for 7 minutes.

Fill melted chocolate in a paper cone and design on the plate, spoon hazelnut cream sauce and chocolate sauce. Lay in the corner the fondant and decorate with golden leaves and roasted hazelnut.

  • Chocolate filling:
  • 180g dark chocolate
  • 110g butter
  • 150g sugar
  • 4 eggs
  • 80g cake flour
  • 80g hazelnut, chopped
  • Amaretto filling:
  • 120g white chocolate
  • 60g butter
  • 120g sugar
  • 4 eggs
  • 70g cake flour
  • 150g amaretto paste
  • Melted Chocolate for piping
  • 12 golden leaves
  • 150g chocolate sauce
  • 150g hazelnut cream sauce
  • Roasted hazelnut
  • 80g cake flour
  • 80g hazelnut, chopped