Designed to win over even the fussiest of gourmet guests, this Chocolate Fondant with cacao jelly and chocolate crumble is a winning and decadent dessert .
Makes 6 fondant ramekins
Melted butter for greasing ramekins
Cacao powder for dusting
200g dark chocolate
4 whole eggs
4 egg yolks
100g caster sugar
150g plain flour, sifted
100g cacao powder
Chocolate shavings and freshly-picked rosemary flowers to garnish
Pre-heat oven to 180C
1. Prepare fondant ramekins by placing a small square of baking paper into the bottom of each ramekin, this will allow each fondant to easily slide out once baked. Grease each ramekin including the paper square with melted butter and dust the sides of the ramekin and paper base with cacao powder. Place ramekins on a baking tray.
2. In a medium bowl add chocolate and butter, place bowl over a small saucepan of boiling water. Now turn off heat and allow the chocolate and butter to slowly melt using the residual heat.
3. Using an electric mixer, place whole eggs, egg yolks and sugar into the mixing bowl and mix on a high speed until fluffy and pale in colour.
4. Reduce speed to low, and slowly pour in the melted butter and chocolate. Continue to mix until completely incorporated.
5. Using a spatula, gently fold in sifted flour and mix until smooth.
6. Spoon the chocolate fondant mixture evenly into ramekins and bake for 8-9 minutes. The fondants should now have a firm outer crust and a soft and gooey centre.
7. Remove from ramekin and serve immediately.
Spoon a line of chocolate crumble across the centre of a dessert plate, place chocolate fondant on top of the crumble, arrange 4-5 pieces of cacao jelly along the crumble line, and complete with a scoop of ice-cream. Garnish with dark chocolate shavings and freshly picked rosemary flowers.
Jelly Stock Syrup Base
Makes approximately 400ml
250g white sugar
1. Place water and sugar in a small saucepan and bring liquid to a simmer; stir until sugar has dissolved. Remove from heat.
To create various jelly flavours,
add the following:
100ml stock syrup base
30g cacao powder
30ml Muscat wine
18g titanium strength gelatine leaves
1. In a saucepan add flavoured jelly ingredients, excepting the gelatine leaves, and bring to a gentle simmer. Remove saucepan from heat.
2. In a large bowl of cold water soak gelatine leaves until soft.
3. When soft, remove gelatine leaves from water and squeeze out any excess moisture.
4. Add softened gelatine leaves to warm flavoured jelly ingredient base and stir until gelatine leaves have dissolved.
5. Pour the flavoured jelly mix into a jelly mould of your choice (any shape will do) and refrigerate until firm.
6. Once set, remove the jelly from the mould and cut into small cubes, ready for plating up.
200g plain flour
15g corn flour
50g icing sugar
50g cacao powder
2 tbsp cacao nibs
Pinch of salt
100g cold butter, diced
1 small egg yolk
1 tsp thickened cream
1. In a food processor add flour, corn flour, icing sugar, salt, cacao powder and nibs then pulse until well mixed.
2. Add the diced butter and pulse until barely combined.
3. Add egg yolk and cream, and pulse further until combined. Note: be carful not to over-work the pastry as it may become undesirably tough.
4. Turn the dough out onto a lightly floured work surface and use your hands to shape into a smooth ball.
5. Wrap in cling film and refrigerate for 45 minutes, allowing pastry to rest.
6. Pre-heat oven to 180C and line a baking tray with greaseproof paper.
7. Roll out dough on a lightly floured work surface to a thickness of approximately half a centimetre, transfer to the baking tray and bake for 8-10 minutes until lightly golden or crispy.
8. Remove from oven and allow to cool completely on a rack.
9. Using your hands, gently crush the baked pastry in an even crumble consistency. Store in an air-tight container for later use.