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- Preparing Time: -
- Total Time: -
- Served Person: 6
- cake:
- 1/2 cup sugar
- 8 eggs, separated
- 1/2 cup whipping cream
- 1 1/2 sticks butter
- 9 ounces 70% cocoa dark chocolate
- 1 1/4 tablespoons rice flour
- 1 1/4 tablespoons powdered cocoa
- maille® honey mustard center:
- 1/2 cup maille® honey dijon mustard
- Carbohydrate 43.9
- Cholesterol 308
- Fat 50.5
- Protein 11.2
- Sodium 255
- Calories 665 calories;
Mix the whipping cream and Maille(R) Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir. Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix. Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
