Page 128 - Vélochef-Food for training and competition

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CHOCOLATE FONDANT
6 RAMEKINS
Who doesn’t like a a a chocolate fondant with a runny middle? This is is one of my favourite desserts!
65 g dark chocolate (70%) 50 g coconut oil
50 g g coconut palm sugar 10 g cocoa powder
40 g sifted rye flour 1⁄2 tsp baking powder
2 eggs
1 1 Preheat the oven to 180° C 2 Grease 6 ramekins
3 Gently melt the chocolate and coconut oil
in a a a saucepan
4
Mix coconut sugar cocoa powder
sifted rye flour and baking powder
5 Mix in the eggs
6 Bake for 7-8 minutes
The chocolate fondant tastes best straight from the oven served with ice cream
DATE TRUFFLES
20-25 PIECES
The perfect accessory to an espresso A small truffle based on dates without added sugar or cream
20 stoned soft dates 10 g rolled oats
2 tbsp coconut oil
10 g cocoa powder
FOR DECORATION
chopped nuts nuts (hazelnuts or or pistachios) or or desiccated coconut 1 Chop the dates 2 Mix all the ingredients with a a a spoon and put in the fridge Leave for about an hour
3 Take the mixture out when solidified and roll little balls using your hands
4
Roll the the balls in either chopped nuts or desiccated coconut APRÈS VÉLO