lately I’ve been loving experimenting with interesting flavours and fillings and inserting it into the centre of the classic chocolate fondant. It really adds that extra excitement and surprise when that dark chocolate sauce starts oozing out.
I’ve only really made two variations so far – Amarula chocolate fondant and now the Black forest chocolate fondant. However, with the launch of Nomu’s Chocolate Fondant Kit I’ll definitely be experimenting with a lot more weird and wonderful fillings.
Recipe: Makes 6-8 individual ramekins
125g 70% Dark chocolate, roughly chopped
125g butter, cubed
2 egg yolks
2 whole eggs
60g castor sugar
Extra butter for greasing
Cocoa for dusting
½ cup (125ml) tinned cherries, drained
¼ cup (60m) kirsch
Place cherries in Kirsch and leave to soak overnight.
Grease 8 individual ramekins with a little butter and dust lightly with cocoa.
Place chocolate and butter into a glass bowl and place on top of a pot of simmering water and allow to melt slowly, stirring occasionally.
Place all eggs into a separate clean bowl, add castor sugar and beat until creamy and pale (a good 10 minutes).
Slowly add the chocolate mixture to the egg mixture and mix until combined.
Drain cherries and fold into the chocolate mixture, together with the sifted flour and spoon into greased ramekins.
Chill for a good 4 hours or preferably overnight.
Bake in oven at 200C for 8-10 minutes. The top should just be firm to the touch but still wobbly in the centre.
Remove from oven, allow to rest in ramekin for 2 minutes, then gently run a knife around the rim of the pudding and tip out gently onto a plate.
Serve immediately with cherry and vanilla swirl ice cream.
This recipe was especially developed for Crush
Photographer: Matthew Ibottson
Recipe and stylist: Luisa Farelo Hayes