Baked chocolate pudding with exotic fruit salad

Name: Baked chocolate pudding with exotic fruit salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Clementines; 2 yellow kiwis; 1 Mini pineapple; 1/2 Pomegranate; 1 TABLESPOON Orange liqueur; 1 TEASPOON Honey; 150 g Dark chocolate; 100 g Butter; 2 Eggs (size M); 2 Egg yolk (size M); 60 g Sugar; 2 TABLESPOONS Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Clementines
2 yellow kiwis
1 Mini pineapple
1/2 Pomegranate
1 TABLESPOON Orange liqueur
1 TEASPOON Honey
150 g Dark chocolate
100 g Butter
2 Eggs (size M)
2 Egg yolk (size M)
60 g Sugar
2 TABLESPOONS Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and sugar

Directions

1
Peel clementines so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Peel the kiwis and pineapple. Cut the kiwis into pieces.
2
Cut pineapple into rings, remove hard stalk. Cut rings into pieces. Remove pomegranate seeds with a teaspoon. Put prepared fruit in a bowl, mix with orange liqueur and honey and leave to marinate.
3
Chop the chocolate and melt it with the butter at low heat. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer for approx. 5 minutes until creamy. Stir in flour and chocolate butter.
4
Fill 4 greased and sugared moulds (each containing approx. 200 ml) 3/4 full with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, dust small fir trees on plates with cocoa and a stencil.
5
Drain the fruit salad briefly and arrange on the plates. Take out the chocolate pudding, remove the rim from the mould with a small knife. Put the pudding directly on the T
6
Serve immediately.