Free shipping in Quebec for orders more than 59$.


Your cart is currently empty.

Cœur coulant au chocolat et Framboise Balsamique

Chocolate fondant | Crayon Raspberry & Balsamic

Ingredient for 4 cakes
- Butter : 95g
- Flour : 50g
- Sugar : 100g
- 3 eggs
- Chocolate: 90g

Preheat the oven at 400°F

1. Melt the chocolate with a bain-marie
2. Once melted, add the butter
3. Once the mix is smooth, remove from heating
4. Add the flour, the sugar and the eggs
Mix untill the mixture is smooth
5. Put butter and flour in the mold (to prevent the cake from sticking)
6. Pour in 4 littles mold and bake 8 minutes
7. Serve hot, the chocolate inside will be suave
8. Don't forget to shapen your Food Crayon Raspberry & Balsamic on the top, a perfect match!

Partager cette recette!:

Older Post Newer Post

Leave a comment

translation missing: