Tonight I had a craving for fondant au chocolat. The ingredients are easy to find, so I made some for a midnight snack!
Trust me, with the double contrasts of the crisp baked outside and melted chocolate inside, the warmth of the dessert and cool, freshly whipped cream.... it was reaaallly good.
Here's the translated recipe from A Touch of Cuisine.
Makes 2 servings
50g bittersweet chocolate
2 squares of the same bar of chocolate
55g butter
40g sugar
30g flour
1 egg
First, preheat the oven to 220°C. In a bain marie, melt the chocolate. Once it's melted, add the butter and remove to cool as soon as it's blended.
Whip the eggs and sugar until fluffy and pale yellow-white, then mix in the flour using a spatula. Finally, fold in the chocolate mixture.
Butter and flour the ramekins and place a square of chocolate at the bottom of each. Tip: if you use a brush to butter the ramekins, then brushing vertically, from bottom to top lip, helps the fondant (or souffle, whatever you're making) rise straight up.
Divide the batter between the two ramekins, about halfway each. Bake for 15 minutes, then wait 15 minutes before turning them over onto a plate. Serve preferably with whipped cream or vanilla ice cream. Enjoy!
Trust me, with the double contrasts of the crisp baked outside and melted chocolate inside, the warmth of the dessert and cool, freshly whipped cream.... it was reaaallly good.
Here's the translated recipe from A Touch of Cuisine.
Makes 2 servings
50g bittersweet chocolate
2 squares of the same bar of chocolate
55g butter
40g sugar
30g flour
1 egg
First, preheat the oven to 220°C. In a bain marie, melt the chocolate. Once it's melted, add the butter and remove to cool as soon as it's blended.
Whip the eggs and sugar until fluffy and pale yellow-white, then mix in the flour using a spatula. Finally, fold in the chocolate mixture.
Butter and flour the ramekins and place a square of chocolate at the bottom of each. Tip: if you use a brush to butter the ramekins, then brushing vertically, from bottom to top lip, helps the fondant (or souffle, whatever you're making) rise straight up.
Divide the batter between the two ramekins, about halfway each. Bake for 15 minutes, then wait 15 minutes before turning them over onto a plate. Serve preferably with whipped cream or vanilla ice cream. Enjoy!
1 comments:
Greg said...
Wish this was Facebook: I feel the need to "like" this.
When you're back in Vancouver: bake off?