Rob Krawczyk has an "irresistible proposal" for you this Valentine's Day.
How To Make Homemade Chocolate Fondant
Whether you have a hot date lined up or a date with your kitchen is on the cards, this Valentine's Day recipe is guaranteed to pull out all the stops providing the perfect velvety finish to any Valentine's meal.
This perfectpot of molten chocolate, gooey in the middle and fluffy on the outside is our preferred date this Valentine's.
And here's why... it's extremely simple to make only requiring you to mix it up and pop it in the oven.
Better yet it can altered slightly to suit all diets including gluten intolerant and coeliac by replacing two simple ingredients.
60g butter or olive oil
60g caster sugar
60g dark chocolate
1 egg + 1 egg yolk
*For a diary free recipe substitute olive oil for butter
**For gluten free recipe use spelt or gluten free flour.
For best results, it is recommended that aluminium baking moulds are used as the fondant will cook more evenly than in ramekins. Make sure to grease lightly before use.
- Preheat the oven to 200°C. Grease pudding moulds well
- Melt chocolate and butter over Bain-Marie (mehtod explained below)
- In a separate bowl whisk sugar and eggs until light in colour
- Mix chocolate mixture with egg and sugar mix
- Sieve and fold in flour
- Tip the fondant into a jug, then evenly divide between the moulds
- Fill your moulds 3/4 way up and bake for 8 minutes until just set and risen
- Allow to rest for a minute or two, then turn the chocolate fondants out onto warmed plates and serve immediately
Tip:Best served with a dollop of clotted cream.
Bain-Marie method: Fill a saucepan with water about one third of the way to the top. Bring it to a boil. Place a glass bowl that is slightly bigger than the saucepan. It is important that the bottom of the bowl is not touching the boiling water.
Why not let Rob do all the cooking and have it served up to you in Brabazon Restaurant this Valentine's Day as part of a carefully crafted RomanticValentine's 7 Course Tasting Menu.