Recipe: Chocolate Fondant (Restaurant 56)

The three-AA-rosette Restaurant 56 share with us how they make their delicious Chocolate Fondant. Why not try it yourself with the recipe below...

Ingredients

• 250g Dark choc
• 250g Butter
• 5 Yolks
• 5 Eggs
• 125g Caster sugar
• 50g Flour (Sifted)
• Makes 16 individual pudding size moulds

Method

1) Line Ramekins or Dario moulds with soft butter and then coat with cocoa powder, tap out any excess

2) Melt chocolate and butter together over a bain-marie

3) Whisk egg yolks, eggs and sugar on an electric mixer till light and fluffy

4) Fold in chocolate and butter mixture into the whisked egg and sugar

5) Lastly fold in the flour being careful not to lose too much air from the mix

6) Bake at 160°c for 8-9 minute until the centre still looks un-baked

7) Allow to rest in the moulds for 1 minute before turning out and serving with your favourite ice cream

Top Tip!

These can be made in advance and stored in the fridge even over night. Just add an extra minute onto the cooking time.