Chocolate Fondant - a photo on Flickriver

Chocolate Fondant

            It doesn’t get better than this.  An absolute classic and one of my favorites of all time: chocolate fondant.  I used to always order this in restaurants and it’s such a hearty dessert, a perfect way to finish off a cold winter dinner.  But since I found a super easy recipe (thanks Gordon Ramsay!), I hardly ever order it anymore.  I’ve had to tweak his recipe a bit because I found the fondant a bit too thick to my liking, so I added some milk to the mixture.  Serve it with Vanilla Icecream, and I’m confident you will like this as much as I have.  Here’s the recipe in its full glory.  Happy Chinese New Year!

You’ll need: 
50g melted butter , for brushing 
cocoa powder , for dusting 
200g good-quality dark chocolate , chopped into small pieces 
200g butter , in small pieces 
200g golden caster sugar 
4 eggs and 4 yolks 
200g plain flour 
Vanilla ice cream
milk

1. First get your moulds ready. Using upward strokes, heavily brush the melted butter 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. 

2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins. 

3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together. 

4. 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. 

5. Add one to two tablespoons of milk to mixture. 

6. 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. 

7. 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. 

8. 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. 

9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. 

10. serve!

Taken on: April 10, 2010

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Camera: Nikon D70, f/5.0, 1/80 sec, 48mm (=72mm), ISO 200 (more info) (hide info)

Camera:	Nikon D70
Lens:	24.0-70.0 mm f/2.8
Aperture:	f/5.0
Exposure Time:	0.013 sec (1/80)
Focal Length:	48mm (35mm equivalent: 72mm)
ISO:	200
Exposure Bias:	+2 EV
Flash:	Auto, Fired, Return detected
Exposure Program:	Manual
Exposure Mode:	Manual
Metering Mode:	Multi-segment
White Balance:	Auto
Color Space:	sRGB
Software:	Adobe Photoshop CS3 Windows
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