TROPICAL FONDANT

VIRGIN COCONUT OIL “L’Exotique”

With its generous, tropical flavours, this dessert is popular with kids and grown-ups alike: a combination of chocolate and caramel is enhanced with ORGANIC VIRGIN TROPICAL COCONUT OIL "L'exotique" Sublim', which gives the cake a delicious freshness and a truly amazing texture! Take our word for it... we've tested it several times!

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Preparation : 30 minutes

Baking : 25 minutes

8 portions

dark chocolate : 200 g

ORGANIC VIRGIN TROPICAL COCONUT OIL "L'exotique" Sublim' : 150 g

sugar : 20 g

liquid caramel : 80 g

cream or condensed milk : 70 g

cornflour : 50 g

eggs : 4

fine sea salt : 3 g

Ustensils

Saucepan

Whisk

Round 20/22 cm mould

Préparation

Heat the caramel with the cream, add 50 g of ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’ and the salt, emulsify thoroughly.
Whisk the eggs with the 20 g sugar.
Melt the chocolate with the remaining 100 g of ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’
Combine the caramel with the chocolate/coconut oil mixture.
Fold in the whisked eggs and finally the cornflour.
Mix thoroughly.
Pour into a 20/22 cm round mould oiled with some ORGANIC VIRGIN TROPICAL COCONUT OIL “L’exotique” Sublim’
Bake for 25 minutes at 150°C

Tip: allow the cake to cool for at least 1/2 hour to really appreciate its melt-in-the-mouth texture.

Soup, or puree?