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.
Finish:
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