Spiced chocolate fondant with chantilly cream Recipe

The famous ' lave cake' with a difference approach, pefect after a Christmas dinner

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    2mins
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Ingredients

Pour people
  • Dark chocolate : 180 g
  • Unsalted butter : 170 g
  • Whole egg(s) : 3 whole
  • Egg yolk(s) : 3 whole
  • Caster sugar : 200 g
  • Plain flour : 70 g
  • Orange(s) : 1 whole
  • Star anise : 1 whole
  • Ground cinnamon : 1 Tsp
  • Nutmeg : 1 whole
  • Allspice : 6 g
  • For the cream
  • Double cream : 150 ml
  • Vanilla Paste : 1 tea spoon
  • Icing sugar : 30 g

Method

  • 1. FOR THE FONDANTS

    Preheat the oven to 200'C.

    Using a micro plane, grate the star anise ,nutmeg and zest the orange.

    Melt the chocolate and the butter in a heatproof bowl over simmering water.

    Whisk the whole eggs, egg yolks and sugar until the mix has doubled in volume.Add all the spices,orange zest and the melted chocolate and butter.Fold in the flour and 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.

  • 2. FOR THE CREAM

    Whisk the cream until it starts to thicken and then add the sugar and vanilla. Continue whisking until you have soft peaks.

  • 3. TO SERVE

    Serve the fondants with a dollop of cream on top.

Chef's tip

«Always use the best quality 70% chocolate you can find. The vanilla can be replaced by any type of liquor to change the flavour of your cream.»

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