Saturday, May 30, 2015

Chocolate Fondants

Chocolate Fondants 






Taste for everything is subjective as is your taste for food. What is perfect for me might not seem perfect for you. Take the example of this world famous dessert which goes by many names such as Chocolate fondants, Moelleux au Chocolat, Molten Lava Cake etc etc . I like mine airy,  light with soft molten chocolate which clings to the insides and is like molten lava and not too liquid in nature.

To be honest this is one of the easiest desserts to make and when I saw the recipe in a World Famous paper I knew I must make it but even after having mastered an airy light soft sponge cake which involves mastering the technique  of folding I failed miserably with this easy peasy recipe. After 3 failed attempts I decided to look around a bit reading other recipes. My failure was unmoulding the little fondants I thought perhaps I should look up a few recipes. Quite honestly I did not follow one  single recipe but took a few tips from a few French blogs and finally voila. This was the best chocolate fondant that I have ever had. Light airy and the liquid chocolate is thick enough like lava and not too thin. I personally hate it when the molten chocolate comes out too liquid in nature.



Anyway for me this is the perfect chocolate fondant, light airy , chocolaty with that molten chocolate clinging to its insides.

This being a chocolate based dessert I would suggest using the best cooking chocolate you can get your hands on for the best of taste . I used Callebaut.

The best part is that one tip I gathered from one of the blogs  included freezing the batter in a ramekin and using it later and for me that is perfect as someone who often cooks for one.


Makes 2 servings

70gm chocolate chopped well. I used chocolate chips so  no chopping was involved (I used 70% dark chocolate )
50gm soft unsalted butter
1 tbsp caster sugar
1 heaped tbsp all purpose flour
1 whole egg
A bit of extra butter and cocoa powder  for preparing the ramekins

Start by first preheating your oven at 200C. While the oven preheats cream the butter and sugar. Add the egg and keep whisking. Melt the chocolate on a double boiler and add this to the creamed butter with eggs and whisk well. Fold in the flour and pour it 2 buttered and floured (here we use cocoa powder instead of flour) ramekins. Place the ramekins on a tray and put them in the oven.

Bake for 8 minutes to 10 minutes and voila these amazing individual desserts are ready. Wait for 1 minute and use your clean dry fingers to loosen the edge and invert it on a plate and serve them with whipped cream or just by itself. Eat em fast else the molten chocolate solidifies.




If you freeze moulds bake at 200C for 8 minutes and then turn down the temperature to 180C and bake for another 4 minutes or 5 minutes 

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