Fit chocolate fondant with forest fruit compote and red Kampot pepper

Ingredients – cake

  • 50 g high-percentage chocolate
  • 2 eggs
  • 50 g erythritol
  • 20 g coconut oil
  • 35 g whole wheat flour
  • 1 tablespoon cocoa

Ingredients – compote

Instructions

1. Melt the chocolate together with the coconut oil over a water bath.

2. Whisk the eggs in a larger bowl until foamy with erythritol, then gradually and slowly add the melted chocolate. It is necessary to keep stirring because the chocolate is warm and the eggs could curdle.

3. Finally, carefully fold in the sifted whole wheat flour with cocoa.

4. Grease the baking dishes with coconut oil and dust with whole wheat flour or cocoa. Cocoa looks very nice even after unmolding the cake onto a plate.

5. Fill the mixture into 2/3 of the dish and let it rest in the fridge for at least an hour.

6. Then bake the cakes in a preheated oven at 180 °C for about 15–20 minutes. It is really necessary to monitor them because it may take a moment to find the right time so that the inside of the cake remains underbaked. Therefore, do not bake all the cakes at once, but first put one test cake in the oven. Based on it, you can bake the others.

7. Meanwhile, prepare the compote. Boil the forest fruits, add lemon juice, and let it cook until most of the water evaporates. Finally, add a little freshly ground red pepper. And it’s done. Chocolate and spicy compote is an incredibly perfect combination.

 

Enjoy your meal!

Author: zhubnivkuchyni

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