Warm Blond Chocolate Islands with Mandarin Cream and Sesame Crunch
An original dessert with a soft texture and creamy center: small warm blond chocolate and almond cakes served with a light mandarin cream and a delicate sesame caramel crisp. Elegant, aromatic, and perfect for ending a special meal.
Ingredients
- 180 g blond chocolate (chopped)
- 90 g unsalted butter (more a poco for engrasar the moldes)
- 2 units eggs (at room temperature)
- 70 g sugar (divided)
- 70 g almond flour (fina)
- 35 g all-purpose flour (tamizada)
- 1 g fine salt
- 3 units mandarins (1/3 cup de jugo)
- 120 g mascarpone cheese
- 100 g plain Greek yogurt
- 20 g honey
- 30 g sesame seeds
- 15 ml water (for the crujiente)
- 5 ml vanilla extract
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease 6 small individual molds with a little of the butter.
- 2
Melt the blond chocolate together with 90 g butter in a bowl over gentle bain-marie heat or in short microwave bursts. Stir until smooth and let it cool slightly for 5 minutes.
- 3
In another bowl, whisk the eggs with 50 g sugar, the salt, and the vanilla extract for 2 minutes, until slightly foamy.
- 4
Add the melted blond chocolate mixture to the eggs and whisk gently until combined. Fold in the almond flour and all-purpose flour, mixing just until no dry spots remain.
- 5
Divide the batter among the 6 prepared molds and bake for 11 to 13 minutes at 190 °C / 375 °F, until the edges are set but the center remains tender. Let rest for 3 minutes out of the oven.
- 6
While they bake, finely zest 1 mandarin and squeeze enough fruit to get 80 ml / 1/3 cup juice. In a bowl, mix the mascarpone, Greek yogurt, honey, mandarin zest, mandarin juice, and 10 g sugar until smooth.
- 7
For the crunch, place the sesame seeds, the remaining 10 g sugar, and the water in a small skillet. Cook over medium heat for 2 to 3 minutes, stirring, until the sugar clings to the sesame and forms a light golden caramel. Immediately transfer to a plate or parchment in a thin layer and let cool.
- 8
Carefully unmold the warm cakes onto plates. Add a generous spoonful of mandarin cream beside or over each one.
- 9
Break the sesame crunch into shards and place them over the cream and cakes. Serve immediately while the contrast between warm and cool is at its best.
- 10
For a more aromatic finish, top each plate with a little extra mandarin zest just before serving.
Chef tips
Do not overbake the cakes: the interior should stay moist and soft. If you do not have individual molds, use a well-greased muffin tin and start checking from minute 10.
Substitutions
You can replace mascarpone with firm cream cheese for a tangier cream. Almond flour can be swapped for ground hazelnuts, though the final flavor will change. If blond chocolate is unavailable, use caramelized white chocolate.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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