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Decadent Chocolate Fondant

Sweet | Desserts | Chocolate | European | Dessert & Pudding

Ingredients

250 g Gourmet Belgian Dark Chocolate Buttons 1 Tbsp. Unsalted Butter 3 Eggs
1/3 tsp. Nutmeg 1/2 Cup Sugar 1/2 tsp. Cinnamon
1/3 Cup Flour Icing Sugar for dusting Fresh Raspberries for garnish
Gogo’s Vanilla Gelato, to serve
Select Ingredients
  • El Doha Ground Cinnamon
    65g
  • Five Star Plain Flour
    1 Kg
  • Carmencita Ground Nutmeg
    50g
  • Hygiene Dutch Raspberries
    125g
  • GOGO'S GELATO Vanilla
    140ml
  • Farm Fresh White Eggs
    10 Pieces
+ Add Selected Ingredients to Cart  EGP289.50

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Method:-

  1.  Preheat oven to 160C
  2. Over a double boiler melt the chocolate and butter together, allow to cool slightly
  3. Whisk the sugar and eggs together until it becomes a thick and pale mixture
  4. Stir in the cooled chocolate mix, then add the cinnamon and nutmeg
  5. Sift the flour into the mixture and fold in gently, pour into buttered non-stick ramekins (or one large one) and bake from 12 minutes
  6. Once baked remove the fondants from the ramekins and place each one on a plate.
  7. Surround each fondant with the berries, then dust the plate and the fondant with icing sugar. Serve with a scoop of vanilla gelato.
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