Chocolate fondant

Super rich, this is a dessert to be served after a light(er) meal but I personally think it should be a compulsory way to end all meals.  This recipe is adapted from one I found from Felicity Cloake in the Guardian

Ingredients (serves four)

  1. 100g dark couveture chocolate – I used Lindt 70% cocoa
  2. 90g unsalted butter plus more for greasing the ramekins
  3. 2 tsp cocoa powder
  4. 2 egg whites and 1 egg yolk
  5. 85g castor sugar
  6. pinch salt
  7. 2 tsp plain flour

Method

  1. Start by buttering the insides of the ramekins, making sure you butter the bottom edge well
  2. Dust the inside with cocoa
  3. Melt the chocolate and butter on the stove over low heat
  4. In a large bowl, using an electric whisk, whisk the sugar and eggs and salt together until thick and foamy
  5. Slowly combine the melted chocolate and butter, and then the flour
  6. Pour into the prepared ramekins and chill in the fridge for at least an hour
  7. When ready to serve, preheat oven to 200C (390F)
  8. Take the ramekins from the fridge and bake for 13 minutes exactly.  The tops should be set (and slightly cracked) and coming away from the edges.
  9. Let sit for 1 minute, then gently turn out on to a plate
  10. Serve with a dusting of cocoa and a dollop of cream or just strawberries
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

9 responses to “Chocolate fondant

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