Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chocolate Fondants with Matcha
The vibrant green matcha powder, finely ground from green tea leaves, not only enriches Japanese tea ceremonies but is also gaining popularity in baking for its distinctive bitter note.
Cooking time: 40 minutes
Ingredients for the Fondants
| Ingredients (8 servings) | ||
|---|---|---|
| 3 | Eggs | |
| 100 | g | Sugar |
| 8 | g | Matcha powder |
| 100 | g | Butter, plus extra for greasing |
| 30 | g | Wheat flour |
| 30 | g | Cornstarch |
| Salt | ||
| 70 | g | Ground hazelnuts |
| 12 | piece(s) | Dark chocolate |
Preparation:
- Preheat the oven to 180°C (fan 160°C).
- Whisk the eggs and sugar in a bowl until frothy.
- Dissolve the matcha powder in 2 tablespoons of hot water. Melt the butter and mix both into the egg mixture.
- In a separate bowl, mix the flour with the cornstarch, salt, and ground hazelnuts. Then combine this with the egg mixture.
- Grease six baking molds with some butter, dust with flour, and fill halfway with the batter. Place two pieces of chocolate in the center of each and cover with the remaining batter.
- Bake the fondants for 8 minutes and enjoy immediately, as the chocolate should be hot and molten.
Tip:
If the fondants are made in advance, they can be kept warm in the oven at 50°C until serving. Alternatively, place them in a preheated oven at 150°C for 2–3 minutes just before serving.
