The king of dessert! It’s my favourite and I’m sure many people feel the same way.
I got this recipe from my time at Galvin at Windows, over there we used to add crushed cardamom to the mix. Chocolate fondants flew out of the kitchen like cupcakes do out of a certain noisy bird shop on a trendy west London street.
Clean and basic Galvin style, it remains the best recipe for a chocolate fondant that I have ever come across.
At Galvin we served it with pink peppercorn ice cream and hazelnut milkshake in a shot glass, a delicious combination, but I like to serve it with sea salt caramel, roasted hazelnut ice-cream and peanut tuile. These flavours go so well together producing a perfect accompaniment to such a decadent dessert.
Richard Yates recommends the Maury Grenat 2006 50 cl to go with the dish: “Red dessert wine of quite heavily extracted Grenat ( Grenache nouir) which has been allowed to get extra ripe and also had had some grape spirit to fortify it to approx 14% added to create a Vin Doux Naturel. Maury is in the Cotes de l’ Agly, NW of Perpignon. The slightly dry tannins in this wine (serve slightly cool in temperature) will balance the dryness of the 70% CoCoa nicely. It should also have enough sweetness to match the ice-cream and Caramel as well. 40 grams per litre of residual sugar”
Makes approx 13
500g dark chocolate 70%
Prepare the moulds by brushing them with soft butter and then coat them with coco powder
Melt the chocolate and the butter together over a pan with simmering water. Whisk eggs, yolks and sugar to ribbon stage. Fold in the hot melted chocolate. Add the the flour to the mix by seiving, and fold.
Pipe into the the mould and cook in a hot oven (185 degrees celsius) for 6 minutes, then turn and leave for a further 4 minutes or until set round the edge and still a bit soft in the middle.
Take out of the oven and allow to rest for a minute before turning them up-side-down onto the plate.
Bon a petite.
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