Well, basically I made this recipe candied azuki to make mochi, you know, these widgets Japanese ptits all gooey. But as I had no time, I opted for something faster, but pTet a little weirder: the chocolate fondant azuki.
recipe is stupid, I took (in light version) a recipe for melting chocolate brown and cream (found in Manu: click ) replacing said chestnut jam by my azuki beans (their flavors are not so remote as one might think).
Well, I did not expect such a result is really REALLY good! Chocolate fondant cake and sparkling with a lil chestnut aftertaste (although it does not contain a gram).
And I assure you, it does not like the taste of chili con carne (although I have nothing against the chili con carne, not make me say What I had not said .. .)!
Chocolate Fudge and azuki
Ingredients:
- 500 g of azuki candied recipe here in Déboramia
- 100 g dark chocolate dessert
-
3 eggs - 50 g margarine lite
th.5 Preheat oven (150 ° C).
Blend candied azuki, if necessary add a little water to a consistency of cream, brown.
Melt chocolate and margarine in microwave or double boiler. Add the candied azuki
mixed while whisking.
Beat the eggs then gradually add to chocolate mixture, stirring until a homogeneous preparation.
Pour into large mold or individual molds in small (PRIOR buttered if they are not silicone).
Bake for 20-30 minutes.
Yapuka cool, it's better fresh!
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