Chocolate Fondant

Name: Chocolate Fondant
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 250 g dark chocolate; 200 g granulated sugar, 150g for the batter and 50g for the sauce; 100 g butter and butter for greasing the molds; 30 g all-purpose flour; 4 eggs; sugar for dusting the molds and for garnish; mint leaves for garnish; 2 tablespoons cherry brandy; 300 g frozen cherries; 20 g vanilla sugar; 20 g cornstarch 300 g frozen cherries; This dessert pairs perfectly with chocolate or nutty port wine.

5 SERVINGS

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR FONDANT

250 g dark chocolate
200 g granulated sugar, 150g for the batter and 50g for the sauce
100 g butter and butter for greasing the molds
30 g all-purpose flour
4 eggs
sugar for dusting the molds and for garnish
mint leaves for garnish

INGREDIENTS FOR CHERRY SAUCE

2 tablespoons cherry brandy
300 g frozen cherries
20 g vanilla sugar
20 g cornstarch 300 g frozen cherries

WINE PAIRING

This dessert pairs perfectly with chocolate or nutty port wine.

FONDANT PROCEDURE

1
Preheat the oven to 195 °C.
2
Grease the molds with butter and dust with sugar.
3
Melt the butter with chocolate in a bain-marie. Stir and let cool partially.
4
In a stand mixer bowl, mix eggs, granulated sugar, and flour. Slowly, at lower speed, mix in the chocolate mixture. Do not whisk for too long, or the batter would lighten.
5
Pour the batter into the prepared molds, place in the preheated oven, and bake for 10 minutes. The center of the baked fondants must remain liquid. Carefully cut around the edges of the molds with a knife and turn the fondant out onto a plate.
6
Add the cherry sauce, lightly dust with powdered sugar, and garnish with a mint leaf. Serve immediately.

CHERRY SAUCE PROCEDURE

1
Pour 200 ml of water and cherry brandy into a saucepan and add sugar. Start heating and gradually add cornstarch, stirring constantly with a whisk to prevent lumps. Bring to a boil and add frozen cherries.
2
Simmer over low heat until the cherries are warmed through. Then strain them and set aside. Reduce the juice to a thick consistency, add the drained cherries, mix, and let cool.

Tip

For preparation, you will need 5 baking dishes Ø 8 cm, height 4.5 cm. If you have silicone molds, it is not necessary to grease them with butter and dust with sugar. The higher the quality of chocolate you use, the better the resulting taste of the dessert will be.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef