Chocolate Fondant

Chocolate Fondant

chocolate fondant

125g unsalted butter, plus a little extra to grease the ramekins
25g cake flour
200g dark chocolate; spend a little extra and buy some good chocolate
2 extra-large free-range eggs
2 extra-large free-range egg yolks
100g caster sugar

Pre-heat your oven to 180ºC.

  1. Grease your little ramekins – which shouldn’t be much bigger than the size of a muffin – with butter.
  2.  Put the chocolate and butter in a heatproof container and place over a bowl of simmering water, making sure the container doesn’t touch the water. Once melted, stir till smooth.
  3.  Allow the chocolate to cool slightly. In a mixing bowl, combine the eggs and sugar and whisk till light and fluffy.
  4. Fold in the chocolate mixture and sift in the flour. Fold in gently.
  5.  Divide the mixture equally between the ramekins and place in the oven for 15 minutes.
  6. Remove from the oven and allow to rest for two minutes.
  7.  Invert the puddings onto plates and carefully remove the ramekins.
  8.  Serve immediately with a dollop of cream

Bon appétit

From Tsepho (Maliba Executive Chef)

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