Chocolate fondant - Restaurant trick that gives perfect results every time
Chocolate fondant is incredibly good!
Ingredients
- 240 gram dark chocolate
- 230 gram unsalted butter
- 8 pcs egg (medium)
- 250 gram sugar
- 120 gram wheat flour
When you make this right, I think it's one of the best desserts. What defines a perfect chocolate fondant? Delicious taste and smell of chocolate and when you cut into it, flowing chocolate flows out. With this trick you can get great results every single time. The best part is that you can make them ready long before you have guests and fry them when the guests arrive. A chocolate fondant should be served piping hot and preferably with a delicious ice cream and some good berries. This recipe I got from Erik and Monica two good friends of mine who both have many years of experience from the kitchen at several restaurants! When it comes to baking, it is important to be careful with the recipe.
Step 1
Start by melting the butter on low heat together with the chocolate. Find a bowl and pour in eggs and sugar.
Step 2
Whisk this until eggnog. When the butter and chocolate have melted well, turn off the heat. It is important that the butter is not too hot when you mix this with the eggnog.
Step 3
Mix the eggnog and the butter mixture together with a spatula and sift in the flour. Stir this to a smooth mixture.
Step 4
Find pans to fry the chocolate fondants in and grease well with neutral oil. Cover the bottom with aluminum foil and pour in the mixture and put them in the fridge. When they have settled a bit, I move them over to the freezer.
It is smart to use the same pans every time because then you know exactly how long they need to get a perfect result. I take aluminum foil under the pan so it becomes tight and none of the batter runs out. Remember to remove this before frying.
Step 5
When the batter is frozen in the pan, place on top of hot air 220 degrees. Place the chocolate fondant on a baking tray in the middle of the oven. Place on baking paper or a silicone mat. Do not open the oven door. Test how long they need to cook to get a perfect result. It varies slightly from oven to oven and depends on which pans you use. The genius of freezing the batter is that they are fried from the outside in. So then the chocolate melts more slowly and you get a core that becomes completely liquid. In my oven I spend 8 minutes and 30 seconds exactly.
Step 6
Take the chocolate fondants out of the oven and sift over some icing sugar. Place neatly on a plate and serve with some ice cream and some berries. A simple but very good dessert that both young and old love! Good luck.
