DARK CHOCOLATE FONDANT
For 5 persons
225g of dark chocolate
70g of flour
70g of butter
120g of white sugar
4 eggs yolk
125g of milk
125g of liquid cream
60g of sugar
1 vanilla pod
To make a Crème anglaise, open and grate the vanilla seeds. Mix the egg yolks with the sugar and the vanilla seeds.
Separately in a sauce pan boil milk and liquid cream together. Pour this liquid mix on to the beaten eggs and mix well. Put the mixture in the saucepan again and cook it gently until it’s thick or until temperature reaches 83°C. Once done, put this mixture in an ice cream maker.
Now, melt the chocolate and the butter over a sauce pan with hot water. Whip the eggs with the sugar, then add the flour and mix together with the melted chocolate. Next, round a circle metal circle with some baking paper at the bottom. Pour the chocolate mix inside half way and place three chocolate pieces in the middle. Fill the metal circle with the remaining chocolate mix.
Bake the moelleux for 10 minutes in the oven at 200°c and serve it right away with some vanilla ice cream on the side.
This ends the Masala Master Class Recipes. Hope you guys will try them and let me know how they turned out. If you have any questions, please leave a comment and I will be happy to answer them! 🙂
Recipe provided by:
Top Chef Cooking Studio Villa 196, Jumeirah Beach Road,
P.O. Box 212085, Dubai, U.A.E.
Tel +971 4 385 5781 – Fax +971 4 385 5784