RECETAS Y COCINA

Ingredients

• 1 stick butter
• 1 pinch salt
• 1 cup water
• 1 1/2 tablespoon coco powder
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 4 large eggs, plus 2 beaten egg whites
• Chocolate sauce:
• 7 ounces dark chocolate
• 1 cup hot chicory coffee
• 2 ounces cognac (Courvoisier)
• 4 cups of fresh raspberries

Preparation

Beignets: Combine the butter and salt in a large saucepan along with 1 cup of water. Add 1 1/2 tablespoons of coco powder and 2 tablespoon sugar. Bring the mixture to a boil and cook until the butter melts.

Remove pan from the heat and add the flour. Beat with a wooden spoon until the mixture forms a ball that pulls away from the side of the pan.

Add the 4 large eggs to the dough one at a time, beating the mixture smooth after each egg. Beat 2 egg whites until stiff and fold into the mixture one at a time.

Drop the dough by heaping teaspoons into oil heated in a deep fryer to 350 degrees F.

Fry the batches, gently turning them until cooked through, about 10 to 12 minutes. Yields approximately 24 beignets.

Drain on paper towels and dust with 8 tablespoons of coco powder.

Chocolate sauce: Combine 4 ounces of dark chocolate into 1 cup of hot chicory coffee until it melts and creams.

Add 2 ounces of cocgnac (Courvoisier).

Putting the dish together: Place fresh raspberries in the center of a dessert plate.

Circle the plate with hot fudge sauce.

Add three beignets to each plate.

Sprinkle with coco powder and add a raspberry to the top of each beignet. Serve hot.

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