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| Chocolate Fondant |
Ingredients
6 ramekins or silicon molds
225 gms dark chocolate, plus 15
squares
70 gms butter
5 eggs
120 gms white sugar
70 gms flour
For
the Vanilla Whipped Cream:
150 gms whipping cream
1 tsp vanilla essence
25 gms icing sugar, plus 2 tbsp
for dusting
Serves
6
Directions
Put 225 gms chocolate (broken
into pieces) and butter in a metallic bowl. Place a saucepan filled with some
water on medium flame. Place the metallic bowl on top of the saucepan (this is
known as a water bath or bain marie) taking care not to let the bowl touch the water in the
saucepan. Gently stir with a wooden spoon until all the butter and chocolate
has melted. Take off the heat and let it cool. In the meantime, whisk eggs
together with the sugar. Add flour and whisk until combined. Stir in the melted chocolate and using a
whisk mix gently until thoroughly combined. Using a medium ladle spoon, pour a
spoonful of the mixture into the ramekin or mold. Add 3 pieces of chocolate and
spoon over more of the chocolate mixture until two thirds full. Bake in a
pre-heated 200 deg C oven for 8-10 minutes (depending on your oven, it may take
a few more minutes).
To make the whipped cream, beat whipping
cream with a hand help mixer until thick and creamy. Add icing sugar and
vanilla essence and beat again.
Serve the fondant immediately
with whipped cream on the side. Dust icing sugar on top of the fondant.
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