| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
10 |
servings |
INGREDIENTS
| 100 |
g |
Ground roasted hazelnuts |
| 100 |
g |
Butter |
| 100 |
g |
Flour; sifted |
| 250 |
ml |
Milk |
| 1 |
|
Vanilla pod |
| 10 |
|
Egg whites |
| 6 |
|
Egg yolks |
| 100 |
g |
Caster sugar |
| 3 |
oz |
Cocoa powder |
| 5 |
|
Floz boiling water |
| 2 |
oz |
Icing sugar |
| 6 |
oz |
Dark chocolate |
|
|
Cointreau |
| 2 |
|
Floz black coffee |
INSTRUCTIONS
CHOCOLATE SAUCE
Preheat oven to 180C/325F/gas 4.
Melt the butter in a pan and add the flour. Cook out.
Warm the milk in a pan with the vanilla pod and carefully add to the roux.
Place into a bowl and mix in 2 egg whites. Incorporate the egg yolks one at
a time, beating until smooth. Whisk the remaining 8 egg whites to a snow
with the sugar and stir a third into the yolk mixture.
Fold in the hazelnuts, then the whisked egg whites. Pipe into the moulds
(greased) and dust with sugar. Fill three quarters full. Cook in a bain
Marie for 25-30 minutes.
Chocolate sauce: Add the cocoa powder to water. Add all to melted
chocolate, coffee and liqueur.
Serve with the chocolate sauce and toasted hazelnuts and icing sugar and
cocoa powder dusted on top.
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