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
- 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.
- 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
Prepare 4 ramekins with melted butter and flour.
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.
Preheat oven 180°C (350°F).
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.