Now, don't get me wrong. I love eating it. It almost impossible to not order it for dessert in a restaurant. When done perfectly, chocolate fondant could send me to heaven, if only it were possible. The warm, crusty exterior combined with the thick, molten centre and paired with cold, creamy ice cream... Hmm, is it even possible to describe it?
Rest assured, my dislike for making it is wholly personal. And entirely immature. But I guess I'll never let it go because I have control issues when it comes to dessert.
You see, there was this period of time when my dad never allowed me to make dessert for dinner parties. It was during the time when he had just learnt how to make chocolate fondant at Le Cordon Bleu in Thailand. Every dinner, dessert was dominated by this chocolate fondant - the very one I am sharing with you today, tweaked over many trials and dinners.
Now, I loved baking then as much as I do now. To be forbidden from making dessert and to have to eat molten chocolate cake so many times... It created an odd sense of resentment for that particular dessert. Yes, in spite of it's deliciousness - I couldn't find a better word - and ease.
Don't worry, you'll like it and you'll like making it. If you like making cakes or brownies, you'll definitely like making this.
Even if you don't think you'll like making it, make it. Make it simply because you'll be licking the plate clean later on.
125g dark chocolate (I used 73%)
10g cocoa powder
coarse sea salt (fluer de sel is best)
1. Melt the butter and chocolate in a double boiler, stirring till smooth.
2. Whisk together the eggs and sugar till the sugar has dissolved.
3. Whisk the chocolate and butter mixture into the egg mixture.
4. Sift the flour and cocoa powder over the mixture and fold into till just incorporated.
5. Transfer into piping bags and chill for 15 minutes, or until needed.
6. Butter cupcake sized ramekins and coat the insides lightly in cocoa powder.
7. Pipe the batter into the ramekins till 3/4 full. Sprinkle a pinch of coarse sea salt onto the cake.
8. Bake at 170 degrees Celsius for 11 minutes exactly. Do not exceed, or your chocolate fondant will be over baked.
9. Remove from the oven and allow to rest for 3 minutes before inverting onto a plate.
10. Serve hot with ice cream, caramel sauce or whatever you want.