Karnataka x France
Ragi chocolate fondant with jaggery caramel
Finger millet meets a molten centre. Ragi has never been this dramatic.
45 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original626kcalsame
8 gproteinsame
3 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Brush 4 ramekins with soft butter and dust with cocoa. Heat the oven to 200°C.
- 2Melt the chocolate and butter in a bowl over gently simmering water. Stir until smooth.
- 3Whisk the eggs with 60 g jaggery powder for 4 minutes until thick. Fold in the chocolate, then the ragi flour and a pinch of salt.
- 4Divide among the ramekins and bake in the oven at 200°C for 10 to 12 minutes.
- 5Meanwhile melt 80 g jaggery with the water on medium heat for 3 to 4 minutes. Add the warm cream and remaining salt and simmer 1 minute.
- 6Rest the fondants 1 minute, run a knife around and turn out. Spoon caramel over.
Serve it like this
Turn the fondant out on a warm plate. Pour caramel so it pools on one side and add a small scoop of vanilla ice cream with a pinch of flaky salt.
