For once I can identified with my chocoholics cousin, back then I could hardly understood why she could indulged in a chunky bar of chocolate at one go. She likes everything chocolates. I would easily called her a chocoholics.
Having some 70% cocoa bars at hand, I thought of making one of my favorite French chocolate desserts, none other than Chocolat Fondant. I had this with a French colleague back in one of top notch French restaurant in Singapore. I have no idea what fondant was all about back then. I did order one out of my friend's recommendation, voila I'm melting under the oozing hot chocolat once I digged in. Oo la la.....
Having some 70% cocoa bars at hand, I thought of making one of my favorite French chocolate desserts, none other than Chocolat Fondant. I had this with a French colleague back in one of top notch French restaurant in Singapore. I have no idea what fondant was all about back then. I did order one out of my friend's recommendation, voila I'm melting under the oozing hot chocolat once I digged in. Oo la la.....
I never did discover that chocolat fondant is quite easy to prepare. Having said that I followed one of Gordon Ramsay recipes and it did turn out quite well.....
Chocolat Fondant
Ingredients (serves 2)
- 50g unsalted butter, plus extra to grease
- 2 tsp cocoa powder, to dust
- 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
- 1 free range egg
- 1 free range egg yolk
- 60g caster sugar ( I reduced this to 40g as I don't want it too sweet)
- 50g plain flour
- Icing sugar to dust (optional)
- Vanilla ice cream to serve
1. Preheat oven to 160˚C.
2. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates. Serve with a spoonful of vanilla ice cream.
Nice desserts but quite heavy :-)
Enjoy the indulgence.
13 comments:
Wow. Never heard the word 'ramekin' before. Good to learn something new every day.
Well done for not putting to much sugar in. Once tasted with ice-cream, is definitely sweet enough.
NOT FAIR!!!! You have all the good chocs with you! I demand that you share some with me!
The chocoholic cousin....
Your choc packing looks like Lindt's choc. Have you tried Lindt?
Algernond, guess my fondant should include some rum/brandy as well or throw in a praline, that would make it heavenly ;-).
Hahahaha chocoholic cousin, thought you've gone MIA. Glad that you're back. Well will get Ann to bring back some Angel's Delight and some 70% cocoa bar for you to try out this fondant recipes.No it's not Lindt, it's Ryelands. If ever get hold of French Valhorna dark chocolate I will try this fondant recipes again. But be warned, added luxury to the taste but not to your waist(hehehehehe), at least I have reasonable excuses to store some winter fats.
Hee! Hee! You remember our angel's delight. :) Thanks. What? I've to do the fondant myself? I was thinking more like you freeze and pack some for Ann to bring back...
Chocoholics never bother about the waist, just waste. Never waste good chocs.
Come on Fen, at least you could impress Perry with your French cullinary repertoire.
Fen,
What did you bake recently? Share your recipes. I think I'm gonna make pumpkin pie this weekend. I'm so excited, am gonna see Ann this Monday.
What French culinary repertoire? The only French food I can get to eat is baguette! And that's bought when it's on special offer only!
Perry, guessed soon you'll have Fen making choc fondant for you. :-)
Hmnnn...wonder she'll finished it soon before it actually served over the dessert plate :-).
I will inspired her :-)
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