warm dark chocolate fondants

A melt-in-the-mouth dessert for chocoholics everywhere.

warm dark chocolate fondants

warm dark chocolate fondants

What you need

125g dark chocolate, 70% cocoa solids, chopped
125g unsalted butter, plus a little extra for greasing the moulds
3 medium organic eggs
3 medium organic egg yolks
65g caster sugar
100g plain flour
1 tbsp cocoa powder, plus a little extra for the moulds

To serve
vanilla ice-cream or
mango sorbet
thin dessert biscuits (optional)

Serves 6

What to do
Put the chocolate and the butter In a heatproof bowl and stand over a pan of simmering water.
Leave to melt, stirring until smooth. In another bowl, whisk the eggs, egg yolks and sugar together.
Add the melted chocolate mixture and fold in the flour and cocoa until evenly combined.
Lightly grease 6 x 7.5cm ramekins with butter and dust with cocoa. Stand them on a baking tray and pour in the chocolate mixture until about three-quarters full. Place In the fridge for 1 hour to set.
Preheat the oven to 200°C. Place the ramekins into the oven for 10 minutes. The fondant should be spongy on the top but still soft in the middle – you can check by gently inserting a small knife and the chocolate mixture should run free.
Serve the fondants warm with a scoop of vanilla ice-cream or mango sorbet and a thin dessert biscuit.

A note for the cook
At ely, we like to serve this dessert with a refreshing mango coulis.

A wine that works
Banyuls, a ‘vin doux naturel’, or ‘naturally sweet wine’, from the southern limit of Roussillon in France, is one of the few wines that go well with chocolate. Made predominantly from grenache, the heady aromas of macerated red fruits give way to mocha flavours and a dry,
powerful finish. The concentration achieved by the grenache, and the heat and time works well with the chocolate, especially dark chocolate.

Also try
A red Zinfandel, from California.

This recipe is taken from the ely Cookbook – available for purchase for €20 online. An ideal Gift for someone that loves food and wine. http://www.elywinebar.ie/about/ely-cookbook/

2 Responses to warm dark chocolate fondants

  1. Great work and great ideas to learn about some delicious recipes

  2. Hong Auker says:

    Dark chocolates and milk chocolates are the best. :

    <a href="Take a look at all of the most recent posting at our new blog
    http://www.beautyfashiondigest.com/if-you-have-a-beautiful-heart-then-lets-wear-it-your-sleeve/

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