As I search around for a yummy dessert to serve Alyssa’s Godparents who will come over for dinner, my attention was caught by this recipe called Chocolate Fondant. I always thought “fondant” refers to the gum paste used to cover and decorate cakes, but I was wrong. Chocolate Fondant (Lava-Cake for some) is like a chocolate muffin cooked for only a few minutes to make the inner portion quite runny. It looks difficult to make, but it’s definitely very easy and simple.
And so I gathered all the ingredients needed and to my surprise I have all of them in my cupboard (except for the ice cream) hooray! Lucky me! I made it ahead of time and failed to achieve the right timing, gosh! It was supposed to be served hot and it was done even before the guests arrived, oh my! Alright then I said this isn’t gonna turn out very well. Alyssa can’t wait any longer so she had her part right after taking them out of the oven and yeah I was right! It was NOT what it’s supposed to be. It became a real muffin very well cooked inside and out. ;( Still yummy though.
But I promised myself that I’m gonna be doing this again and I’ll make sure that it’s gonna be PERFECT by then. And so it did!!! TADAH!!!
The Perfect Chocolate Fondant.. the 2nd time around..Difficult??? Definitely NOT! So easy.. just the right timing.
2. Heat the oven to 200C/fan.
4. Whisk the eggs and yolks together in a separate bowl together with the sugar until thick and pale. Use electric whisk if you have.
5. Sift the flour into the egg and sugar mixture and beat together.
6. Pour the melted chocolate and butter into the egg mixture little by little, beating well after each addition. Beat well until all the chocolate is evenly distributed and the mixture achieved a single color.
10. When done, rest for about 1 min before removing from the molds. Top the mold once and loosen the fondants very gently by moving the top so they come away from the sides and ready to be lifted up.
11. Place the fondant on each plate. Using a silver spoon dipped in hot water,
scoop a ‘quenelle’ of ice cream and place on top of each fondant.12. Serve immediately. The hot fondant goes very well with the cold ice cream. Happy Home-Cooking! ENJOY!
