Chef Nadine’s latest recipe created especially for a pairing with our Madagascan Vanilla
Treat your friends, family or even just yourself to this delicious dessert pairing and share your results on Instagram and FB with #MeAndPaulAtHome
Recipe for Chocolate Fondant
50g melted butter (for brushing moulds)
200g dark chocolate
200g unsalted butter
200g caster sugar
4 eggs & 4 egg yolks
200g plain sugar
Cocoa powder for dusting
Caramel for decorating (optional)
- Pre-heat oven to 200C.
- Start by prepping the utensils – brush melted butter inside moulds then place them in the fridge/freezer to cool for approximately 10 min.
- Place cocoa powder in moulds until they’re coated. Tap any excess cocoa out and repeat until all moulds are coated.
- Place a bowl over pan of simmering water. Melt chocolate and butter in the bowl. Remove bowl from the heat and stir until smooth. Leave to cool for 10 minutes.
- In a separate bowl, whisk egg and yolks together with sugar, until thick and pale. Sift the flour into the eggs and beat together.
- Pour melted chocolate into egg mixture in thirds, beating well between each pour until all the chocolate has been added. The mixture will now look like loose cake batter. It’s important that the consistency is right here.
- Divide the batter into the moulds.
- Leave the moulds in the fridge to chill for 10 minutes.
- Place fondants onto baking tray and cook for 10-12 minutes until the tops have formed a crust and they are starting to come away form the sides of the mould. Remove from the oven and leave to sit for 1 minute before turning out.
- To loosen fondants gently move the tops away from the moulds with a knife.
- You can choose to serve the chocolate fondant in the mould or you can remove the fondant from the mould completely.
- Add a scoop of PHIC Madagascan Vanilla ice-cream on top of the fondant.
- Dust with cocoa powder and decorate the plate with melted caramel (if desired).