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Affogato Valrhona Pudding Cakes

Affogato Valrhona Pudding Cakes

Recipe by Julie Le Clerc

Affogato Valrhona Pudding Cakes

Serves 10

Cakes:
100g butter
100g Valrhona dark chocolate fèves    
1 1/4 cups Girolomoni '00 flour    
1 1/2 tsp baking powder
2 Tbsp Valrhona cocoa    
1 1/4 cups caster sugar
3/4 cup Hazels roasted hazelnuts , ground
3 large eggs, lightly beaten
1/4 cup milk
1/2 cup strong brew Allpress coffee , cooled
1 litre quality vanilla ice cream

Coffee syrup:
1 cup raw sugar
1/2 cup strong brew Allpress coffee  
1/3 cup Frangelico (hazelnut flavoured liqueur)

OR

Balsamic, salted caramel sauce:
1 cup double cream
1 cup white sugar
3 Tbsp cold water
4 Tbsp Giusti gold label balsamic
1/2 tsp sea salt

 

Cakes:

Preheat oven to 180°C. Grease 10 x 3/4 cup capacity mini cake tins or a muffin pan.

Melt butter and chocolate together in a bowl set over a pan of simmering water. Stir until smooth and set aside to cool.

Sift flour, baking powder and cocoa into a large bowl. Stir in sugar and ground hazelnuts. Add butter and chocolate mixture, eggs, milk and coffee and whisk gently until just combined.

Spoon into prepared cake tins and bake for 20-25 minutes or until a skewer inserted into the centre comes out with just a few clinging crumbs. Cool in tins for 5 minutes before turning cakes out. Trim the tops, if necessary, to flatten so that ice cream balls can sit evenly on top.

Serve cakes drizzled with hot sauce - either the Coffee Syrup or Balsamic, Salted Caramel Sauce. Top with a scoop of ice cream.

Coffee syrup:

Stir sugar and coffee in a small saucepan over low heat until sugar dissolves. Bring to the boil and then simmer without stirring for 3-5 minutes or until syrup thickens. Cool for 5 minutes then stir in liqueur.

If making ahead of time, reheat the syrup just before serving. 

OR

Balsamic, salted caramel sauce:

Heat cream in a small saucepan until almost boiling. Reduce heat to low and keep the cream warm.

In a large, heavy-based saucepan, combine the sugar and water and set over medium-high heat. Don't stir the mixture as it cooks but move the pan to swirl the liquid and cook it evenly. Wash down any crystals that form on the side of the pan with a pastry brush dipped in water. Heat until the mixture turns a dark golden brown. This may take 7-9 minutes.

Remove pan from the heat and very carefully pour the hot cream onto the caramel in a thin stream. Take care, as the sauce will bubble up vigorously. Whisk the sauce to combine and cook for 1 minute more. Stir in the balsamic and salt. Serve hot. 

 

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  • Allpress Coffee Whole Beans

    Allpress Coffee ~ Whole Beans


    Allpress' signature blend made from beans from Brazil, Colombia, Guatemala and Sumatra, roasted in the classic Milanese style. Full bodied and balanced with complex flavours and a long finish.

    Learn More
    $16.50
    104 -

  • Girolomoni Organic '00' Flour

    Girolomoni Organic '00' Flour


    Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

    The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

    Perfect for pasta, pizza, bread and baking.

    Learn More
    $11.90
    104 -

  • Giusti Gold Label Balsamic

    Giusti Gold Label Balsamic


    Quality traditionally made balsamic aged in the seasoned barrels of Giusti, the oldest balsamic maker in Modena. Use in dressings and sauces.

    Learn More
    $28.50
    104 -

  • Hazelnuts (Roasted)

    Hazelz Roasted Hazelnuts


    These premium New Zealand grown hazelnuts have been cracked as whole nuts then lightly roasted to bring out the full texture and flavour of the nut.

    Try adding them to baking, making decadent chocolate hazelnut truffles, sprinkling them over salads for added texture or simply eat as a healthy snack.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 100g bag.

    Learn More
    $14.00
    104 -

  • Chorizo Gran Reserva ~ sliced

    Valrhona Cocoa


    Intense, finely ground, bittersweet pressed cocoa of the highest quality. Ideal for all baking, or sweeten to use as a drink. Certified as allergen-free.

    Also available per kg.

    Learn More
    $19.50
    104 -

  • Valrhona Guanaja  fèves

    Valrhona Guanaja fèves


    Grand Cru bitter chocolate is the result of a combination of the finest South American cocoa beans. An exceptional bitter chocolate, its flavour, heightened by floral notes, has a powerful lingering intensity. 70% cocoa.

    Also available in a 1kg bag and 3kg bag.

    Learn More
    $22.90
    104 -

  • Valrhona Manjari fèves

    Valrhona Manjari fèves


    This single origin Grand Cru dark chocolate is made from rare cocoa beans from Madagascar giving it a fresh bouquet with red fruit notes and a background of sweet almonds - all the originality of a rare cocoa variety. 64% cocoa.

    Manjari pairs especially well with raspberry, cranberry, sour cherry, blackcurrant and sichuan pepper. It comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking.

    Also available in a 1kg bag and 3kg bag.

    Learn More
    $22.90
    104 -

  • Varhona Satilia Noire fèves

    Valrhona Satilia Noire fèves


    Unlike the Gran Cru, the Satilia range of chocolate is made from a blend of cocoa beans from different regions. After an initial assertive bitterness, the Satilia Noire profile mellows to subtle aromas of sweet almond and finishes with long, roasted chocolatey notes. 62% cocoa.

    Also available in a 3kg bag.

    Learn More
    $11.90
    104 -

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