Chocolate Fondant
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 large egg
- 1 large egg yolk
- 4 tbsp (60 ml) unsalted butter, plus extra to grease
- 2 tsp (10 ml) unsweetened cocoa powder, to dust
- 2 oz (50 g) good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces
- 1/3 cup (75 ml) superfine sugar
- 2 tbsp (30 ml) tia maria liqueur
- 1/3 cup (75 ml) all-purpose flour, sifted
- crã¨me fraã®che or vanilla ice cream, to serve
- Carbohydrate 37 g(12%)
- Cholesterol 124 mg(41%)
- Fat 18 g(28%)
- Fiber 1 g(6%)
- Protein 4 g(8%)
- Saturated Fat 11 g(54%)
- Sodium 24 mg(1%)
- Calories 329
Preparation Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. 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. Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream. Recipe courtesy of Gordon Ramsay's Fast Food by Gordon Ramsay Key Porter Books © April 2008
Preparation Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. 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. Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream. Recipe courtesy of Gordon Ramsay's Fast Food by Gordon Ramsay Key Porter Books © April 2008
