CHOCOLATE FONDANT
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...
Provided by Gordon Ramsay
Time 1h
Yield Makes 9 fondants
Number Of Ingredients 8
Steps:
- First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
- Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
- Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
- Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Nutrition Facts : Calories 581 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Protein 9 grams protein, Sodium 0.55 milligram of sodium
FONDANT AU CHOCOLAT
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g
FLOURLESS FRENCH CHOCOLATE FONDANT CAKE
Steps:
- Gather the ingredients.
- In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.
- Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle), add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.
- Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn.
- Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`
- To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.
Nutrition Facts : Calories 444 kcal, Carbohydrate 17 g, Cholesterol 109 mg, Fiber 5 g, Protein 6 g, SaturatedFat 24 g, Sodium 205 mg, Sugar 9 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
FONDANT AU CHOCOLAT
Dessert
Provided by cmuell15
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt chocolate and butter together
- Add egg yolks, sugar and flour. You can also add some milk until the consistency is liquid
- Whip up eggwhites and add
- Bake for 15 min at 180 degrees.
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