Pomodoras Restaurant Chocolate Fondant for all of you chocolate lovers out there

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Who can resist the gooie chocolatie goodness of a chocolate fondant?  This dessert is not for the faint at heart, for the most devoted of chocolate lovers only.

Pomodoras RestaurantChocolate Fondant

Pomodoras Restaurant
Chocolate Fondant

Recipe by Chef Christopher James BondCourse: Sweet treats, DessertCuisine: Gluten Free
Servings

6

servings
Prep time

30

minutes
Cooking time

12

minutes

Ingredients

  • Ganache

  • 500g – dark chocolate buttons / pieces

  • 500ml – cream

  • Fondant Mix

  • 5 – eggs

  • 220g – good quality dark chocolate

  • 100g – unsalted butter

  • 170g – caster sugar

  • 100g – gluten free flour or almond meal

  • additional 25g butter for greasing ramekins.

  • To Serve

  • Good quality ice-cream, strawberries or raspberries coulis

Directions

  • STEP 1. Make Ganache for the gooie centre
  • In a small saucepan pour in cream and bring to the boil
  • as soon as it comes to the boil take off the stove and fold in chocolate bits until melted
  • place in a plastic container and put in freezer for 3 hours
  • de mould frozen chocolate mix and cut into small 1.5cm squares
  • put back into freezer until ready to make fondants
  • STEP 2. Make Fondant Mix
  • Melt chocolate & butter together in a microwave in 30 sec increments so there are no lumps, should be warm but not hot


  • Then fold in the flour and put to the side
  • Is a seperate bowl whisk eggs & sugar, using an electric beater for approx 6 mins on full speed or until very light and aerated.
  • Using a spatula pour & fold gently all of the chocolate/butter mix into the egg/sugar mix
  • Grease ramekins with butter, share fondant mix between ramekins until 1/2 full
  • place in the Ganache cubes into the centre and then pour in more fondant mix until 3/4 full
  • STEP 3. Cook
  • Pre heat oven to 200 degrees.
  • place ramekins on a tray and put in the oven for 10/12 mins until crisp on top
  • STEP 4. Serve
  • Serve straight away with a scoop of your favourite flavour ice cream and raspberry coulis (see recipe) or drizzle Orange Vincotto Balsamic Dressing

Notes

  • Chef’s Tip: Try replacing a  third of the butter with almond oil & sprinkling sliced hazelnuts on top before baking.
  • Chef’s Tip: Add Orange zest to the sugar and let it absorb over-night to produce a chocolate orange fondant mix.

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