Tuesday, June 18, 2013

Chocolate Fondant

Recipe from Masterchef season 2


Melted butter, for greasing
Cocoa powder, for dusting (approx ¼ cup)
200g dark couverture chocolate
4 eggs
4 egg yolks
100g caster sugar
150g plain flour, sifted
100g butter, extra
vanilla ice cream and berries, to serve

  1. Preheat oven to 180°C. Place a small square of paper in the bottom of 6 ramekins and grease with melted butter and cocoa powder. Place ramekins on a baking tray.
  2. Melt the chocolate and butter in a bowl over a small saucepan of boiling water, turn off heat. In an electric mixer, add the eggs, egg yolks and sugar and mix on high speed until fluffy and white. Tip chocolate mixture into a large bowl, pour egg mixture into chocolate mixture and fold together. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and bake in oven for 8-9 minutes.
  3. place in fridge until ready to serve. When ready to serve, bake in oven for 8-9 minutes.
  4. To serve, gently run knife along outside of each ramekin and turn fondant out into serving bowls.
Notes & Tips

Fondant mixture can be prepared ahead of time. Place in fridge until ready to serve. Bake in oven for 15-17 minutes
Serve chocolate fondants with vanilla ice cream and mixed berries

Berries in syrup:

2 tablespoons white sugar
¼ cup water
½ cup mixed berries (fresh or frozen, thawed)

Combine sugar and water in a saucepan over medium-low heat. Cook, stirring, for 5 to 8 minutes or until sugar is dissolved. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Remove from heat. Stand in pan for 5 minutes. Refrigerate for 30 minutes or until cold. Combine mixed berries and syrup in a bowl. Stir gently to coat berries.

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