Chocolate Fondant

By Tamara Bajic

Chocolate Fondant Recipes

We can feel the weather turning, colours are changing and mornings are becoming darker and colder. And as we reflect on the good things ahead in a slow and comfortable season, one thing is at the top of my mind; decadent cakes. Because winter is for rich and slow sunk-in flavours, wool blankets, puffer jackets and open fireplaces. Enjoy this Chocolate Fondant recipe from our pal Gerald Touchard. He's French so you know it's really, really good!

 

One thing is at the top of my mind; decadent cakes

 
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INGREDIENTS FONDANT MIX
100g unsalted butter, 110g 70% dark chocolate, 3 eggs (room temperature), 100g caster sugar.
FOR COATING
20g soft unsalted butter, 20g unsweetened cocoa powder.
TUILE DENTELLE (Optional)
40g caster sugar, 15g plain flour, 20ml orange juice, 20g melted butter, 1 sheet of baking paper, 4 scoops of vanilla ice cream.

 

METHOD: With a dry brush, grease the 4 moulds with the soft butter (20g) then add a good spoonful of cocoa powder into the mould. Tip the mould so the cocoa completely coats the butter. Tap any excess cocoa back into the next mould, then repeat this step until each mould is covered.

Over a bain marie, melt the chocolate (110g) and the butter (100g) on low steam.   In a separate bowl mix the eggs (3pc) with the sugar (100g) making sure you don't beat them too much. Once the chocolate/butter mix is melted, mix well together.   Pour the chocolate/butter mix into the eggs/sugar and mix well.
 
Let it cool down at room temperature for 5 minutes.
Fill the ramekins with about 110g of the mix. Place in the fridge for at least 1 hour
 
Preheat the oven at 165c. Cook for about 12-14 min.
 
Let it rest for 2 min then turn it over on a plate, serve with a scoop of ice cream and the tuile.
 
For the Tuile Dentelle, mix the sugar (40g), melted butter (20g) and orange juice (20ml) then add the flour (15g).
 Using a spatula, spread the mix thinly on baking paper and cook at 165C until golden brown. Let it cool down and break down into piece for presentation.    

 

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 Images courtesy of Dom Cherry and Gerald Touchard. Chocolate fondant platted up on our Sabe Pasta Bowl in Ballad Blue. 

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