Anders Schonnemann
Hot chocolate & basil fondants from Paul A. Young.
magnify Click image to view more.

Hot Chocolate & Basil Fondants

Adventures With Chocolate, Paul A. Young - February 13th, 2014

Adapted from Adventures with Chocolate by Paul A. Young.

The first chocolate molten cakes I ever made was while I was head pastry chef for Marco Pierre White, and the moment I tasted it, I knew this was going to become a classic dessert. These days, you can even find cake mixes for these little cakes with gooey centers. This recipe has a filling of creamy, delicately infused white chocolate with flecks of fragrant basil. The color and flavor contrast makes this a perfect dinner party dessert.

Makes 4 cakes

Filling:

  • 100ml double cream
  • 15g basil leaves
  • 200g white chocolate

Bring cream and basil to a simmer; remove from heat; blend with hand blender; pour over white chocolate; whisk until melted; pour mixture into plastic container; refrigerate at least 1 hour; scoop into teaspoon-sized balls of ganache; reserve.

Fondants:

  • 85g unsalted butter, melted, plus extra, melted, for ramekins
  • 75g Caribbean 66 percent dark chocolate, broken into pieces
  • 3 med. free-range eggs
  • 75g golden caster sugar
  • 70g all-purpose flour, plus extra for ramekins
  1. Prepare 4 ramekins with melted butter and flour.

  2. Melt the butter over low heat; add chocolate; mix until melted; whisk eggs and sugar lightly in separate bowl; pour eggs into chocolate while whisking; add flour; mix until smooth; fill prepared ramekins 1/3 full; refrigerate 30 minutes; set 1 ganache ball into each ramekin; fill with remaining chocolate batter; refrigerate 1 hour.

  3. Preheat oven 180°C (350°F).

  4. Place ramekins in oven; bake 9 minutes; remove from oven; serve immediately by turning each fondant out onto a serving plate.

Adventures with Chocolate by Paul A. Young is published by Kyle Books, and is available for £14.99. The photography is by Anders Schonnemann.