February 7, 2013 by dgarnett2013
Chocolate Fondant: L’Andana Restaurant
Makes 6 Ramekins (or 3)
- 170g (85g) dark, best chocolate, in chunks
- 170g (85g) unsalted butter, cubed
- 170g (85g) light brown sugar
- 85g (42g) plain flour
- 6 (3) eggs, beaten
For the ramekins:
- 30g soft butter
- 30g cocoa powder
Prepare the ramekins by brushing them with butter, then dusting with cocoa powder. Make sure to tap out the excess cocoa powder.
Melt the chocolate with the butter in a bain-marie. Then let it cool somewhat.
Combine the sugar and flour in a bowl.
Mix the melted chocolate with the eggs, then add the flour and sugar. Divide the mix between 6 ramekins and put in the fridge for at least an hour (going into the oven cold, means the middle will stay more gooey).
Preheat oven to 180 degrees C. Bake the cakes for 10 – 15 mins, or until the edges are firm and the centres still slightly runny. Test by inserting a toothpick in the centre – it should come out wet. Leave to rest for 2 mins, then turn the cakes out onto plates.
Serve with vanilla ice cream , whipped cream or creme fraiche. Fresh berries good with it too.
“Is it chocolate?”