Chocolate Fondant – Recipe
The decadent Chocolate fondant is a classic dessert composed of a small chocolate cake with crunchy rind and mellow filling. It is usually served hot with preferably vanilla ice cream on a plate. Le Cirque, a classy yet contemporary French-Italian restaurant at Ritz Carlton in the heart of DIFC, shares the recipe of Chocolate Fondant with a delicious twist of Coconut Sorbet. Bon Appetite!
50g melted butter, for brushing
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
First get your molds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mold. Place the mold in the fridge or freezer.
Place a bowl over a pan of barely simmering water and then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs and then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the molds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
Heat oven to 200C Place the fondants on a baking tray, then cook for 10mins. Remove from the oven, then leave to sit for 1 min before turning out.
Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
1 can cream of coconut
2 cans of coconut milk
1 cup of coconut water
½ cup of sugar
Combine all ingredients into a large pan medium heat and whisk until the sugar dissolves. Cover the bowl and place into the refrigerator to chill. Allow to chill for several hours, or overnight.
Once the mixture is chilled, pour into a frozen ice cream maker bowl. Using ice cream maker, churn for approximately 20 minutes or until desired consistency is reached.
Scoop sorbet into a container, seal it and place into the freezer for approximately 2-3 hours to set.