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Recipes from Hycroft: Executive Chef Haines’ Rich Chocolate Fondant

By February 1, 2016UWCV Blog

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With Valentine’s Dinner at Hycroft just around the corner our Executive Chef Benedict Haines has decided to give us a sneak peek at the decadent Rich Chocolate Fondant dessert he has planned for one of the most romantic evenings of the year.

Now while fondant may sound complicated and like something you’d only see on an episode of Cake Boss it’s really just the European (and much fancier) way of saying lava cake, making this recipe perfect for cooks of all skill levels and a must try for any true chocolate lover.

Ingredients

(serves 4)

  • 2 egg yolks
  • 2 whole eggs
  • 60g caster sugar
  • 110g butter
  • 110g good quality dark chocolate
  • 25g plain flour
  • Butter for greasing moulds

Method

1. Melt butter & chocolate gently over a bain marie, then stir together.

2. Whisk eggs and sugar together and then add the melted butter & chocolate and whisk.

3. Fold in the sieved flour.

4. Butter the four dario moulds using cold butter and pour the mixture in until they are three quarters full.

5. Cook in a pre-heated oven @ 170°C or 350°F for 15 to 20 mins or until the top of the fondant is light but springy to the touch.

6. When cooked take out of the mould carefully and serve with vanilla ice cream.

Hints & Tips

This is a fairly rich pudding but for chocolate lovers a must! For best results use dario moulds which can be easily purchased from good kitchen stores. Cooking times may vary depending on your oven – the end result of the fondant should be reasonably firm around the outside and nice and gooey on the inside! If properly cooked this is a stunning pudding so don’t be afraid to experiment with cooking times.