Hot Chocolate Fondant
By: Fredo-Licioux
Published: Sunday, October 17, 2010 - 3:12am

Ingredients




340 grams dark chocolate
115 grams bitter chocolate (70% cocoa solids)
45 grams cornflour
570 grams castor sugar(can be reduced:depend on the quality of chocolate
340 grams unsalted butter (softened)
8 eggs
8 yolks
1 tablespoon creme de cocoa

Preparation

1 Break both chocolate into pieces 2 In a double boiler, combine butter & chocolate 3 Heat until thoroughly melted & mix well to combine 4 Set aside and allow to cool a little 5 Whisk the yolks, eggs & sugar til pale and fluffy and hold a ribbon 6 Add the flour (using a sieve) and mix well 7 Add the melted chocolate mixture following by grand marnier 8 Mix until well combined 9 Method 1 10 Butter small souffle mold and sprinkle w a blend 70% sugar 30% 11 Unsweetened cocao 12 Powder, shake off excess sugar 13 Method 2 14 You will need metal dessert ring that measure 5,5cm x 3,5cm 15 Place under metal ring a square sheet baking paper 7cm 16 Cut a rectangular strip baking paper 18cm x 6cm 17 Spray the inside metal ring w canola spray oil, line inside w 18 Rectangular sheet & spray inside again 19 Finish method 20 Spoon the mixture into each ring to fill them 3/4 of the way up 21 REST at least 8 hours 22 Bake at 200'C for 12 mins 23 The fondant should be well done on the outside and still runny on 24 The inside 25 Insert a toothpick to make sure 26 Leave to sit 2 mins to rest then demold and serve 27 Serve w tangerine sorbet and citrus sauce 28 Serve w ginger ice cream, garnished w confit orange julienne and 29 Chocolat sauce 30 Serve w pistachio ice-cream 31 If using method 1, after mold buttered, you could line in the inside 32 Base w baking 33 Paper then sprinkle w sugar