A highlight of our festive prix fixe menu, our hot chocolate fondant (mi cuit) is the perfect end to an indulgent winter meal. Made from rich dark chocolate with a deliciously decadent liquid centre, this recipe is sure to impress even the fussiest of dinner party guests.
115g dark chocolate
2 large eggs
80g caster sugar
Pinch of salt
Melt the chocolate and butter in a bain-marie
Grease six muffin moulds or ramequins, and keep in the fridge
In a separate mixing bowl, mix together the eggs and sugar. If possible, use an electric mixer and blend until the mixture is a nice pale colour and you can make a ribbon when you lift the whisk
Gently add the flour and salt, mix well with a spatula
Next, add the melted chocolate in 3 parts and mix well – the resulting mixture should have a fluffy texture
Take the moulds out of the fridge and pour the mixture into the moulds until they are ¾ full
Bake in the oven at 180°C for 10-12 minutes
Remove the fondant from the oven and leave to set for 15 seconds, before demoulding and placing on a plate
Serve with fresh raspberries and crème anglaise. Now it’s time to indulge!
Error: The account for aubaineuk needs to be reconnected.
Due to recent Instagram platform changes this Instagram account needs to be reconnected in order to continue updating. Reconnect on plugin Settings page