Chef Mark Doe from the Just Cooking School in Killarney, County Kerry shares his recipe for a sumptuous chocolate fondant using one of the finest ingredients you can buy: chocolate made of 60-70% cocoa solids. It’s a favourite among gréatfood readers.
Serves 2 (doubles easily)
60g dark chocolate, 55% -70% cocoa content
60g butter, unsalted
1 egg yolk
20g icing sugar
20g plain flour
Cocoa powder for dusting (optional)
1. Place the chocolate and butter in to a heatproof bowl, Place over a saucepan of simmering water and allow to melt. Do not allow to get too hot.
2. Cream the eggs and sugar together, either by hand or in a food processor.
3. Add the flour and beat in.
4. Beat in the melted chocolate and butter mix. Place the mix in the fridge,
5. Brush 2 cooking rings or ramekins with soft unsalted butter and dust with cocoa powder or flour.
6. When the mix has slightly set, pipe or spoon the mixture into the moulds.
7. Cook in a hot oven 190ºc/Gas 4½ for 10-11 minutes. When cooked the fondants should have risen but still be runny in the middle. You can cook these fully if you prefer so that they are firm.
8. If using cooking rings place onto your serving plate then remove the rings. If using ramekins serve in them.
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