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Dark Chocolate Fondant

This dessert has travelled all over the word, passed by so many of my friends and brightened up dinner parties. It all started back in 2008 when I had a dinner party with uni friends and prepared the gooey chocolatey dish. I was surprised it was so easy to make and realised it is perfect for such instances as you can prepare them ahead of time.

I then went to France and made this for my friends Laura and Elwyn, in both dark and white chocolate, and after that requests from friends for the recipe poured in. Last weekend I decided it was revisit this decadent pot of goodness for a dinner party with my partner’s bestfriend and his girlfriend. It was actually quite fitting as Laura is the biggest chocoholic I know and since her birthday was only two days ago it dessert for the dinner had to be spot on.

I had forgotten how easy this is to make, the only part that is slightly hard is the whisking eggs and sugar over a double boiler for 8 minutes. I don’t like to use electric mixers so my arm got a huge workout, let me tell you, but once they are done they can last chilling in the fridge for weeks, and since they only take 12 minutes to cook, what really could be easier for a dinner party?

Nothing else needs to be said. Laura enjoyed it. So did I.

Dark Chocolate Fondant

70g dark chocolate

60g unsalted butter

20ml espresso coffee

2 eggs

100g caster sugar

50g fine almond meal

1) Over a double boiler melt the butter and chocolate until mixed together. Take off heat and then stir in espresso.

2) In a seperate bowl over the double boiler combine the eggs and sugar then whisk for 8 minutes or until thick and pale. Remove from heat.

3) Fold chocolate mixture into the egg mixture and once combined sift the almond meal in and stir lightly until just combined. Pour into 2 large ramekins. Refrigerate for minimum 2 hours.

4) When ready to cook, preheat oven to 180 degrees and cook for 12 minutes or until the top has just set. (The longer you cook it, the more like a pudding it will become) Serve immediately with come ice cream on the side.

One response

  1. Pingback: Creme Brulee « forque

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