Chocolate flowing biscuit with passion-mango caramel


Chocolate flowing biscuit with passion-mango caramel

Proportions for 2 people

90 g of sugar
35 g flour
70 g of dark chocolate
70 g soft butter + some butter to butter the mussels
3 eggs

For mango passion caramel:

20 cl of passion-mango puree (commercially available)
3 tablespoons water
70 g of sugar

COOKING BISCUITS WITH CHOCOLATE

Mix the sugar and the flour in a salad bowl Melt chocolate and butter together in a bain-marie gently to avoid chocolate to burn. Break eggs, beat in omelette and set aside.
Butter the cake molds carefully Stir in the melted chocolate eggs, then the flour-sugar mixture. Mix well with the spatula (no whip whitening the chocolate) Spread in the buttered molds.
Let cool and reserve in the fridge. Waiting for the cooking Preheat the oven to 180 ° C (th 6) Cook the cookies for 7 minutes, watching them.
Unmold them carefully and reserve them on the presentation plate

CARAMEL PASSION MANGO

Heat the water and sugar well mixed in a saucepan over high heat. Then lower the fire and do not touch it to avoid adding air When the caramel has taken color, deglaze off the fire with the puree of passion and book

PRESENTATION

Carefully pour, with a spoon, the caramel passion mango thus obtained, around the fondants on the presentation plate.