I had decided to make Chocolate Fondant for the 2nd time, to give J a little surprise of the day. The first time I made was on the last Valentine's Day, and the recipe that I had used called for less flour and hence the outcome was a bit pudding-liked, although it was still sinfully luscious. This 2nd time I tried a different recipe of Gordan Ramsay which called for more flour and hence the overall texture is more cakey with a divine liquid centre which I personally think is one level higher! It's so presentable and sublime but I promise it is 100% easy to make. Definitely an "in-law" kinda material, bake this to impress!
I had doubled the recipe to make 4 fondants. The unbaked batter (in individual ramekins) can be frozen for up to 2 months but I think they will be long in your stomach by then haha.
Hot Chocolate FondantI had doubled the recipe to make 4 fondants. The unbaked batter (in individual ramekins) can be frozen for up to 2 months but I think they will be long in your stomach by then haha.
adapted from "Makes It Easy" by Gordon Ramsay
Yield: 2
Ingredients:
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 egg
1 egg yolk
60g caster sugar
50g plain flour
Methods:
1. Heat the oven to 160. Butter 2 large ramekins, about 7.5cm in diameter, then dust liberally with cocoa powder.
2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
3. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
4. Sift the flour over the mixture and gently fold in, using a spatula. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out onto plates and serve immediately.
Remember not to overbake this if not you won't be getting the oozing melted lava. I found the freezing method is particularly useful in this, which you can freeze the batter till it's hard before baking so that the inside will get cooked slower and is still in liquid form when it's done baking. Oh ya, while waiting for the oven to preheat, you might wanna leave the frozen batter to thaw for about 8 minutes.
Gonna finish up the remaining 2 fondants tonight for dessert. Gtg. Tada! <3
3 comments:
u know what...i hate to come to your blog!!!! make me feel hungry......
hehe... I hv no talent to make this kind of stuff. But it feel good if buddy can make it for me next time :D
hehe buddy, anytime! for you, ah sou and your baby! :D
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