Monday, January 12, 2009

Chocolate Fondant

This is an all time favourite for all chocolate lovers. It's not a dessert that you can find at any patisserie/restaurant sin Singapore, and yet it's extremely easy to prepare at home. The cost is proportional to the quality of the chocolate you use, but 100gr of good Lindt dark chocolate cost about 6 dollars (and that amount can serve 4 people).

Ingredients for 2 servings:
  • 50g Dark Chocolate
  • 50g Unsalted Butter
  • 15g Flour
  • 2 Eggs (1 whole, 1 yolk)
  • 25g Sugar
  • Some cocoa powder

Melt the butter in a small skillet and mix the chocolate, broken down into small pieces. Keep stirring the chocolate until you obtain a smooth chocolate mix. Let it cool.
Put 1 whole egg and 1 yolk into a deep container and whisk them. Slowly incorporate sugar and flour and keep whisking until there are no lumps. Finally, add the melted chocolate and thoroughly mix together until the color is homogeneous.
Rub a small chunk of butter into the inside of 2 small metal cups making sure that they are completely covered, pour some cocoa powder into them and shake it making sure that they are thoroughly dusted. Pour the mixture into the cups and put them into an oven heated at 180C.
Let them cook for 10-11 minutes, remove from the oven and serve on a plate. Put the plate on top of the metal cup, turn upside down and pat on top of the cup before removing it.

You can top the fondants with whipped cream, or heat some cream with extra dark chocolate in the same skillet and pour it on top (as pictured).


Fen said...

Wow, this looks good... I like the dark flowy chocolate... Thank you for sharing the recipe...

From my understanding of the recipe, the chocolate doesn't ooze out but is drizzled over the cake right? Correct me if I am wrong cos I would like to try out the recipe...

amiscell said...

I think the picture is misleading. The chocolate actually oozes out of the cake when you cut into it. Because this was also topped by a separate chocolate sauce, it looks like it drops from the top. Actually, the sauce on top can be replaced with cream to create more contrast, as the melty chocolate inside the dessert should be sufficient. I encourage you to try this recipe as it's very easy, it can't go wrong and the results are amazing!

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