Recipe: Chocolate Coulant with Crispy Apple and Ginger Ice Cream

It’s National Chocolate Week (our kind of week that is), so here SHA Wellness Clinic provide us with the healthy way to enjoy chocolate!

The ingredients for this recipe fall predominantly under the macrobiotic diet category, so to kick off here are a few properties of the ingredients…

Benefits of ginger

• Ginger has anti-inflammatory properties which improve symptoms of swelling, inflammation and reduce pain caused by these symptoms.
• Ginger is also known for its properties to prevent nausea and vomiting. It is also used for severe seasickness.
• Ginger has anti-cancer properties due to its high level of antioxidants and the ability to ginger to induce apoptosis in cancer cells.

Benefits of oat milk

• Oatmilk helps control the appetite as it raises the levels of the peptide y-y.
• Oat milk also reduces bad cholesterol and helps to control blood pressure.

Ingredients

For the Chocolate Coulant

• 200g 70% Dark chocolate
• 100g Margarine
• 125g Rice syrup (or sugar)
• Eight eggs
• 40g Flour

For the Bread Crumbs

• 20g Rice syrup (or sugar)
• 20g Flour
• 10g Margarine

For the Apple Crisp

• 80g Granny apples
• Syrup to taste

For the Ginger Ice Cream

• 245ml Oat milk
• 20ml Soy milk
• 120ml Vegetable cream
• 1.5 g Flakes agar-agar (or gelatin leaves)
• Liquid ginger to taste

Method 

Coulant Chocolate:

In a steam bath, melt the margarine with the chocolate. Using a thermomix, blender or grinder, mix the rice syrup. Add the eggs one by one and then the flour, it should end up being a homogeneous mixture. (For the steam bath fit a bowl in the saucepan (without touching it) add the chopped chocolate and stir slowly until melted.)

Bread Crumbs:

Melt the resulting mix using an oven at 180 degrees.

Apple crisp:

Make syrup mixing sugar and water and heating it till it dissolves. Cut a few slices of apple and dip them in the syrup. Put the slices in the oven until they are slightly browned and crisp.

Ginger ice cream:

In a saucepan, add all containers and boil until the gelatin is dissolved. Put the mixture in the freezer, and stir every 30 minutes until thickened. If you have a thermomix, freeze everything and then put it the thermomix. We may also use a cooler if we have it (following the manufacturer’s instructions).