Photo de RUTH
Preheat the oven to 200'C.
Melt the chocolate and the butter in a heatproof bowl over simmering water.
Whisk the whole eggs, egg yolks, sugar and zest of the orange until the mix has doubled in volume.
Add the flour and then the melted chocolate and butter. Spoon the mixture into individual pudding moulds, or lined stainless steel rings and cook for 12 to 14 minutes. Serve straight from the oven. They should still be runny in the middle.
Boil the orange juice with the sugar for 10 minutes until the mixture has reduced and is a syrupy consistency.
Whisk the cream until it starts to thicken and then add the sugar and grand marnier. Continue whisking until you have soft peaks.
Serve the fondants with a drizzle of the syrup and a dollop of cream on top.
«Always use the best quality 70% chocolate you can find. The Grand Marnier can be replaced by any type of digestif to change the flavour of your cream.»
A rich dark chocolate and orange dessert with a melting middle served with Grand Marnier cream and an orange syrup.