Chocolate. The word conjures up images for everyone. I am an openly admitted chocoholic. Few days go by when I don’t indulge in that oh-so-rich taste. Mocha coffee in the morning with the dark chocolate button on the bottom, the bar of pure dark chocolate and everything in between. How many of you out there love the taste of quality chocolate?
You see, that is one of the joys of being a chef. A constant supply of the best Belgian chocolate meters away from my office. It reminds me of childhood, my dad always had a stash of dark chocolate hidden in the cupboard. I never quite worked out why it lasted so long. Perhaps he doesn’t like chocolate like I do. Hand on my heart we don’t keep chocolate in our house. No chance of that in our family.
My Sexy Decadent Dark Divine Chocolate Fondant Recipe
This is what the blog is about. Sharing great food and trade secrets so that you can create restaurant quality dishes in your own home. I have served this decadent dark chocolate fondant in my hotel for 4 years and have sold countless thousands to satisfied customers. Best of all it can be prepared a day in advance and simply put in the oven for 8 minutes to cook, yes I have that time embedded in my brain after cooking so many. Be the envy of all your guests as you turn out one hot sexy dish to finish the night on a chocolate high.
150g Dark chocolate
75g Plain Flour
Melt Butter and chocolate together in a bain marie.
Whip eggs and sugar until pale and thick.
Mix together the chocolate mix and egg mix and fold in the plain flour off the heat.
Butter and coco powder (stops it sticking) the dariole molds or muffin tins and fill with 50 grams of mix.
Bake at 180c for 8 min.
Now that is a seriously easy recipe that can be kept in molds in the fridge overnight, ready to be popped into the oven 8 minutes before experiencing a divinely sexy dessert. Of course, you can add a chocolate ice cream and a chocolate marquise (a rich set mousse) to further enhance an already great dessert, as we do in the restaurant.
How many of you are saying “yeah, yeah easy he says,” thinking that it isn’t actually that easy at all? It really is, it always works when you get the timing right. The outside is cooked, the inside is still gloopy, the flour has cooked but not set hard. Take care, anything over the eight minutes will ruin the soft divine centre; under cooking will leave the pudding a sticky mess.
We always top the pudding with rich chocolate sauce. Warm up 200 mls of cream and then add, while still hot, 100 grams of dark chocolate in small pieces until melted. If you want a thicker sauce add more chocolate.
Garnish with fresh chocolate mint and strawberry