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!
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