Decadent Chocolate Fondant
Decadent Chocolate Fondant
Serving:
For 2 servings – medium size ramekins
Ingredients:
60g Unsalted butter, diced – recommends Isigny St. Mere Butter Roll
60g Gourmet Real Belgian Dark Chocolate Coins
40g Sugar
2½ tbsp. sifted flour
1 whole egg
1 egg yolk
Real vanilla pods
Pinch of salt
NOMU Cocoa powder for dusting the ramekins
25 g softened butter to coat the ramekins
Serving:
For 4 servings – medium size ramekins
Ingredients:
120g Unsalted butter, diced – recommends Isigny Ste Mere ButterRoll
120g Gourmet Real Belgian Dark Chocolate Coins
80g Sugar
5 tbsp. sifted flour
2 whole eggs
2 egg yolks
Real Vanilla pods
Pinch of salt
NOMU Cocoa powder for dusting the ramekins
50 g softened butter to coat the ramekins
To serve:
Mixed frozen red berries
Whipping cream
Mint leaves
Method:
1-First thing start by Pre-heating the oven to 200C.
2- Now put a baking tray on the middle shelf of the oven to place the ramekins on when ready for baking.
(Don’t skip this step as it helps cook them perfectly).
3- Butter the inside of the ramekins. Add a tablespoon of cocoa powder in each and turn the ramekins
around till the entire insides are covered evenly with the cocoa powder. That will help getting the cake out
smoothly after baking.
4. Now create a double boiler or as the French refers to it Bain Marie, which is basically a heatproof bowl
sitting over a pan of simmering water.
5. Put the diced butter and chocolate coins into the simmering double boiler/Bain Marie and stir occasionally
until melted. Allow to cool slightly.
6. In another bowl, combine the eggs, egg yolks, sugar, vanilla and the pinch of salt and whisk using simple
electrical whisk or vigorously by hand until pale and fluffy.
7. Gently add the melted chocolate and butter mixture that has been cooling aside to the sugar and eggs
mixture and mix together well. Finally add the sifted flour and mix again till your mixture is smooth and
consistent. At this stage it should look shiny and glossy.
8. Now pour the mixture into the prepared ramekins. Do not fill them till the top just ¾ full.
9. Place the ramekins on the hot baking tray we placed earlier in the oven and return to the middle shelf. Set
your timer to 12 minutes until the tops are set and coming away from the sides of the ramekins.
10. Leave to rest for 30 seconds and then loosen the edges with a thin knife to ensure that they will come
out smooth. Turn out on to plates and serve with whipped cream and Frozen Mixed Red Berries.
Serving:
For 2 servings – medium size ramekins
Ingredients:
60g Unsalted butter, diced – recommends Isigny St. Mere Butter Roll
60g Gourmet Real Belgian Dark Chocolate Coins
40g Sugar
2½ tbsp. sifted flour
1 whole egg
1 egg yolk
Real vanilla pods
Pinch of salt
NOMU Cocoa powder for dusting the ramekins
25 g softened butter to coat the ramekins
Serving:
For 4 servings – medium size ramekins
Ingredients:
120g Unsalted butter, diced – recommends Isigny Ste Mere ButterRoll
120g Gourmet Real Belgian Dark Chocolate Coins
80g Sugar
5 tbsp. sifted flour
2 whole eggs
2 egg yolks
Real Vanilla pods
Pinch of salt
NOMU Cocoa powder for dusting the ramekins
50 g softened butter to coat the ramekins
To serve:
Mixed frozen red berries
Whipping cream
Mint leaves
Method:
1-First thing start by Pre-heating the oven to 200C.
2- Now put a baking tray on the middle shelf of the oven to place the ramekins on when ready for baking.
(Don’t skip this step as it helps cook them perfectly).
3- Butter the inside of the ramekins. Add a tablespoon of cocoa powder in each and turn the ramekins
around till the entire insides are covered evenly with the cocoa powder. That will help getting the cake out
smoothly after baking.
4. Now create a double boiler or as the French refers to it Bain Marie, which is basically a heatproof bowl
sitting over a pan of simmering water.
5. Put the diced butter and chocolate coins into the simmering double boiler/Bain Marie and stir occasionally
until melted. Allow to cool slightly.
6. In another bowl, combine the eggs, egg yolks, sugar, vanilla and the pinch of salt and whisk using simple
electrical whisk or vigorously by hand until pale and fluffy.
7. Gently add the melted chocolate and butter mixture that has been cooling aside to the sugar and eggs
mixture and mix together well. Finally add the sifted flour and mix again till your mixture is smooth and
consistent. At this stage it should look shiny and glossy.
8. Now pour the mixture into the prepared ramekins. Do not fill them till the top just ¾ full.
9. Place the ramekins on the hot baking tray we placed earlier in the oven and return to the middle shelf. Set
your timer to 12 minutes until the tops are set and coming away from the sides of the ramekins.
10. Leave to rest for 30 seconds and then loosen the edges with a thin knife to ensure that they will come
out smooth. Turn out on to plates and serve with whipped cream and Frozen Mixed Red Berries.
Decadent Chocolate Fondant
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
