Affogato Valrhona Pudding Cakes
Indulge into this divine recipe by Julie Le Clerc using Valrhona dark chocolate and Allpress coffee. The decadent cake pairs deliciously with either a coffee syrup or a balsamic, salted caramel sauce...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Cooking tools:
- Double boiler
- Food processor
- Ice cream scoop
- Muffin tin
- Cake pan
- Sifter
- Pastry brush
- Skewer
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 100g butter
- 100g Valrhona dark chocolate fèves
- 1 1/4 cups Girolomoni '00 flour
- 1 1/2 tsp baking powder
- 2 Tbsp Valrhona cocoa
- 1 1/4 cups caster sugar
- 3/4 cup Hazels roasted hazelnuts, ground
- 3 large eggs, lightly beaten
- 1/4 cup milk
- 1/2 cup strong brew Allpress coffee, cooled
- 1 litre quality vanilla ice cream
- 1 cup raw sugar
- 1/2 cup strong brew Allpress coffee
- 1/3 cup Frangelico (hazelnut flavoured liqueur)
- 1 cup double cream
- 1 cup white sugar
- 3 Tbsp cold water
- 4 Tbsp Giusti balsamic
- 1/2 tsp salt
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