I tasted this dessert some time ago and loved it. Chocolate and macaroons are a match for me, definitely a winner. There are various recipes, some that also call for cream but I tried making it with milk only and it seems to be perfect.
Ingredients for 6 people:
4 eggs
500 ml fresh whole milk
110 g gluten-free macaroons
35 g gluten-free bitter cocoa
240 g sugar
2 tablespoons rum
First prepare the caramel by placing 100 g sugar in a small saucepan over medium-low heat .
Without stirring, after a few minutes it will begin to darken until caramelized.
Pour into a pound cake mold (mine is 30x11 cm) and spread with a spoon all over the base.
Set the milk to heat.
Chop the macaroons.
I usually find softer ones that I can also break up with my hands.
Turn on the static oven to 160°.
In a bowl beat the eggs with the remaining sugar (no need to whisk them), add the cocoa and rum.
Then add the macaroons and the warm milk.
Mix well and pour into the mold.
At this point, place the plumcake mold inside an oven dish and pour the amount of water into the dish to about half its height.
Bake for about 60 minutes.
Let cool, cover and refrigerate at least 2 to 3 hours (I make it the day before).
When ready to serve, turn it upside down on a plate and decorate with whole or crumbled macaroons.
Be careful when you turn it upside down because a little “gravy” is always there.
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