Friday, 24 May 2013

French Food Friday...Chocolate Fondant


photo from here

I have always had a bit of a soft spot for Gordon Ramsey and when he says that this is his favourite recipe then it must be good.

Gordon says: ‘Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.’


Makes: 4
Preparation Time: 25 minutes
Cooking Time:
15 minutes

You will need
50g unsalted butter, plus extra, softened, to grease
2 tsp cocoa powder, to dust
50g good-quality dark, bitter chocolate(minimum 70% cocoa solids), in pieces
1 large egg
1 large egg yolk
60g caster sugar
2 tbsp Tia Maria
50g plain flour, sifted
Crème fraîche or vanilla ice cream, to serve

Method
1. Heat the oven to 160°C/325°F/gas mark 3. Butter four 7.5cm dariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.
2. Butter the moulds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.
3. Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
4. Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.
5. Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
6. Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.

Recipe, Ramsay’s Best Menus by Gordon Ramsay

...bon appetit à tous, Leeann

2 comments:

  1. i am going to have to try it...winter is a perfect excuse!

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  2. You want to kill me???
    This is absolutely my favorite sweet!!!
    I could kill to eat one. When I come in Provence, I find it ready from Bonne Maman and I love it. I know it's easy to cook so I'm ready to try your recipe!
    Have a great week end.
    Bisous, Babi

    ReplyDelete