Chocolate fondants with minted raspberry salad
Note: this recipe requires overnight refrigeration if possible to achieve a better crust
For the fondants
Butter, for greasing
Cocoa for sprinkling
300 grams unsalted butter
300 grams dark chocolate (70% cocoa), broken into large pieces
6 whole eggs
6 egg yolks
160 grams caster sugar
30 grams plain flour
Minted raspberry salad
¼ cup fresh raspberries, some halved
¼ teaspoon icing sugar, for dusting
Fresh small mint leaves, picked over
Juice of 1 lime
- Combine all ingredients
For the fondant
- Grease the insides of 12 dariole moulds of muffin pan with melted butter.
- Sprinkle with cocoa. Chill until required.
- Melt the chocolate and butter in a clean, dry, heatproof bowl set over a pan of simmering water.
- Stir the butter and the chocolate together to melt.
- Remove from heat and allow to cool slightly – about 1 minute, then slowly fold in eggs and egg yolks a few at a time, stirring slowly so as not to aerate the mix and create air bubbles.
- Add the sugar and the flour and stir until the mixture is smooth and glossy.
- Pour the mixture into the prepared dariole moulds until two-thirds full.
- Tap the base of the moulds to release any air bubbles.
- Cover with cling wrap and chill for at least five hours or preferably overnight.
- Preheat the oven to 175 C.
- Transfer the cold moulds from the fridge to the oven on a tray and bake for 12-15 minutes, depending on your oven.
- If you have one to spare, cut it open after 12 minutes to ensure that you have the right gooey consistency, if not bake a further 1-3 minutes.
- Run the tip of a knife round the edge of the mould.
- Turn out onto serving plates and serve with ice cream and raspberry mint salad dusted with icing sugar.
This recipe (inspired by Chef Matt Moran) and wine paring have been devised for an assignment as part of the final blog submission for the Le Cordon Bleu unit Food & Wine Technology as part of the Master of Gastronomic Tourism degree. The purpose of the activity is to identify and describe the physical, chemical and sensory aspects of food and wine pairing, and apply sensory testing methods and analysis of your food product with the chosen wine. This blog required me to document and photograph the process of designing and making the chocolate-based desert – and to include the restaurant’s existing food and wine menu. See post