Nutritional Info

Nutrition Facts

Serving Size 1 (112g)

Calories 273
Calories from Fat 140 (51%)
Amount Per Serving %DIV
Total Fat 15.5g 24%
Saturated Fat 7.5g 38%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 38.2mg 13%
Sodium 143.3mg 6%
Potassium 165.8mg 4%
Total Carbohydrate 24.7g 8%
Dietary Fiber 1.6g 6%
Sugars 5.9g
Protein 8.3g 17%

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Recipe Description
This dish can be made in advance and always looks impressive.
Prep time
50 min
Cook time
10 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1 153/200 Gram(g)  plain (semisweet) chocolate
40 Teaspoon(t)  milk
24 Teaspoon(t)  single (light) cream
6 Teaspoon(t)  unsweetened cocoa powder
4 119/2000 Gram(g)  all purpose flour
2   eggs
17 13/20 Gram(g)  red plums
1 153/200 Gram(g)  caster sugar
6 Teaspoon(t)  port
2 Tablespoon(T)  vegetable oil, for frying
6 177499999999999/1000000000000000 Gram(g)  creme fraiche
35 Teaspoon(t)  heavy cream

Preparation

Break the chocolate into squares and place in a pan with the milk. Heat gently until the chocolate has melted. Pour into a blender or food processor and add the cream, cocoa powder, flour and eggs. Process until smooth, then tip into a jug (pitcher) and chill for 30 minutes. Meanwhile, make the filling. Halve and pit the plums. Place them in a pan and add the sugar and 1/2 tablespoon of water. Bring to a boil, then lower the heat, cover and simmer gently for about 10 minutes, or until the plums are tender. Stir in the port and simmer for a further 30 seconds. Remove the pan from the heat and keep warm. Have ready a sheet of non-stick baking parchment. Heat a crepe pan, grease it lightly with a little oil, then pour in just enough chocolate batter to cover the base of the pan, swirling to coat it evenly. Cook until the crepe has set, then flip it over to cook the other side. Slide the crepe out on to the sheet of parchment, then cook more crepes in the same way. To make the sauce, break the chocolate into squares and place in pan with the cream. Heat gently, stirring until smooth. Add the port and heat gently, stirring, for 1 minute. Divide the plum filling between the crepes, add a spoonful of creme fralche to each and roll them up carefully. Serve immediately in shallow plates, with the chocolate sauce spooned over the top.

Additional notes

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