Looking for a runny-yummy chocolate heart?!! This Chocolate “Super” Fondant is for you. Our sous-chef Benjamin Dazy is one of the greats, whipping up dessert storms in the kitchen and we are delighted to share this recipe with you.
(p.s., Benjamin has won awards for his desserts, so he knows what he is talking about!)
What we love most about these recipes is that they are super easy and quick to make.
Benjamin served this dish with a nougatine tuile (he promises us the recipe is coming soon) and a scoop of vanilla ice cream. Nothing complicated here, it’s the perfect dessert to impress family and friends.
PREP: 15/20 MINS
COOK: 12 MINS
- 110g good quality dark chocolate
- 90g butter (+ a bit for ramequins)
- 100g sugar (+ a bit for ramequins)
- 3 eggs
- 40g flour
- In a bowl, start melting the butter and chocolate both cut into small pieces over a pot of simmering water (bain-marie).
- Pre-heat the oven at 180°c. Butter 4 ramekins then add a layer of sugar. Put a good bit of sugar in the ramekin, turn then remove the excess.
- In a separate bowl, whisk the eggs and sugar.
- Let the melted chocolate and butter mix chill for 5/10 minutes.
- Add whisked eggs and sugar into the melted chocolate and butter then mix it together.
- Gently incorporate flour to the mix. Don’t over whisk it.
- Divide equally the chocolate fondant mix between the ramekins. Then put them in the oven.
- Cook for 12 minutes then take them out of the oven, rest the fondant for 1 minute before turning out carefully.
Benjamin has curated these recipes as part of an ongoing project with the Culinary School in Cork Institute of Technology. For more detailed step-by-step photos on this recipe, or to check out Benjamin’s daily recipe posts, we recommend you follow his blog, 1 Day, 1 Dish HERE.
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