Pondang Ochocola, simple dessert Michelin recipe
This is a recipe from my favorite French chef Philippe Etchebest, Philip Etchebest. Michelin 2 star and French MOF winning chef. The recipe itself is very simple. Melt, mix, and bake, and you're done.
2 serving
Within 30 minutes
마무네뜨
Ingredients
  • Eggs
    3ea
  • Butter
    100g
  • Sugar
    25g
  • Dark chocolate
    125g
  • Dark chocolate
    20g
  • Dark chocolate
    2piece
  • Salt
    1little
Video
Cooking Steps
STEP 1/13
In medium heat, melt all but 2 dark chocolate pieces and salt-free butter.
STEP 2/13
Put 3 eggs and sugar in a large bowl and mix vigorously,
STEP 3/13
Mix flour, slowly dividing. I sifted it in.
STEP 4/13
Add melted chocolate to egg mixture and mix.
STEP 5/13
Mix and add a pinch of salt, but not too much. Add just a little bit to keep it sweet.
STEP 6/13
Spread butter all over the ring with your fingers.
STEP 7/13
Cut the parchment paper into ring sizes and attach it to the ring.
STEP 8/13
Place parchment paper on the tray, and position the ring. Pour in the chocolate, leaving 1cm to spare.
STEP 9/13
Place 70% of the dark chocolate in the middle of the pongdang ochocola and gently push it in with chopsticks.
STEP 10/13
If you push too much, the chocolate may sink down, so just cover it with a little bit of chocolate.
STEP 11/13
Put it in oven convection mode 170 degrees for 10 to 15 minutes. I only need 13 minutes. The outside is cooked around the ring, and the center is undercooked, so when you move, you can move it like pudding.
STEP 12/13
After cooling it down, put a thin tool such as a knife under the ring and take it out of the oven tray. If you take out the ring first and peel off the parchment paper, you're done with pongdang ochocola!
STEP 13/13
The exact French name of the dessert is "Moelle O'Chocolat"! Moelle means soft. a soft, sticky dessert. Enjoy your meal!
The baking time is different depending on the oven specification, so you may not succeed in a short time. Try one first and add the rest.
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