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Barbajada
- Prep:
30 min - Cook:
200 min
Ingredients
- 150 grams dark chocolate
- 50 grams white chocolate
- 200 millilitres espresso
- 200 grams cream
- 70 grams caster sugar
- 5 egg yolks
Method
- Pre heat oven to 90c.
- Bring chocolate, espresso and cream to 40°C in a pot, remove from the heat and add the sugar, whisk lightly and allow to cool to room temperature.
- Whisk the egg yolks into the mixture, being careful not to incorporate too much air into the mixture.
- Spray 10 ramekins with a light coat of canola spray and pour the mixture evenly amongst the ramekins. Place in a deep baking dish and fill with water 1/3 of the way up the ramekins. Wrap baking dish tightly with cling wrap, then with a layer of aluminum foil.
- Bake for 25mins or until the mixture is set. Once cooked remove from the baking dish and place in the refrigerator to set for 3 hours before serving
- Serve with berries and almond praline.
Will Chef Pavoni please tell us the reasoning behind wrapping the baking dish in cling film before covering with aluminium foil? I’ve never heard of this technique. Also, 90 degrees is very cool for a cooking time of only 25 minutes. Is that 90F or 90C?