Wednesday, September 17, 2014

Chocolate Fondant with a South African Twist

Firstly I'd like to say "Bonjour!" to my newly acquired French readers! It's so exciting to see that my blog is reaching all corners of the globe!!

So, ever since my first trip to Mozambique in February 2013, I cannot get enough of chocolate fondant.
We went to a restaurant called Zambi and we had the most amazing prawns for dinner, followed by an even more delightful dessert...Chocolate Fondant.

Alot of people confuse chocolate fondant with your normal fondant that is used for decorating cakes. There's a major difference though, Chocolate Fondant is easily 1000 times more tasty than fondant icing, and blatantly put - it's your diet's worst nightmare!!

When I got back to Jo'burg I searched high and low for a restaurant that sold chocolate fondant that was as unashamedly chocolatey and downright delicious, as the one I had had in Mozambique, but NONE came close.

I had no choice but to find a recipe!! So I went digging through our recipe books at home, and as usual Mr Ramsay never disappoints!

If you're a chocolate lover like me, then you are highly likely to fall in love with this quick and easy recipe, if you're not then I think you need to pay a visit to your doctor because there's obviously something wrong with you!

Unfortunately we can't live off of these decadent little desserts, well, technically we could, but it isn't recommended! So, just as it goes with all the finer things in life, when trying to stay healthy, moderation is key!

This recipe yields 4 servings and is best served straight out the oven, otherwise your gooey chocolate centre disappears!

What you'll need:

4 7.5cm ramekins (you can also use muffin pans)
50g unsalted butter, plus extra, softened, to grease the ramekins
2 tsp cocoa powder, to dust
50g good-quality dark, bitter chocolate(minimum 70% cocoa solids), broken up in pieces - I use Lindt
1 large egg
1 large egg yolk
60g caster sugar
2 tbsp Amarula - this is a delicious South African liqueur (Any other liqueur such as Tia Maria/Frangelico will work)
50g plain flour, sifted
Vanilla ice cream or crème fraiche to serve

How you'll do it:

1. Heat the oven to 160°C/325°F/gas mark 3. Butter your ramekins and dust liberally with cocoa powder. Make sure you cover all the nooks and crannies so your fondants don't get stuck!Place in the fridge while you prepare the fondant mixture.
2. Melt the chocolate and butter in a small bowl set over a pan of hot water, or in the microwave. Take it off the heat and stir until smooth.
3. Using an electric whisk, beat the whole egg, the egg yolk and the sugar together in a separate bowl, until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.

4. Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
5. Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. (But then your amazing chocolate river will not ooze out the middle when you break it open for the first bite!)
6. Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.

And ENJOY your tiny taste of heaven!!

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