Unforgettable warm chocolate fondant
I still remember my first time. I took it out of the oven, alone in my kitchen, completely intoxicated by the intensity of its chocolate scent. Shivering expectantly, I cracked the thin crust with my fork and dipped it to its heart. Silky, melting chocolate ganache started running out. I slowly took the fork to my lips, and .... complete memory block. Every time. Sooo overwhelming.

Unforgettable warm chocolate fondant

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Recipe by: Chistophe Renou, Head chef at Aubergine, Chelsea, London
Busy:20 min, Total prep time: 1h30 min (includes 1 hour chilling time)
Serves: 6 (depends on the size of your ramequins) 
The day or at least 1 hour before

Break the chocolate into pieces, cut the butter in even sized chunks and melt both together gently (microwave or bain Marie). Mix well and allow to cool down to warm temperature.

In a bowl whisk together the eggs, egg yolks and sugar. Whisk in the warm butter and chocolate mixture, then stir in the flour and mix until obtaining a homogeneous and smooth batter.

Pour the batter into the moulds. If using individual ramequins, place little disks of baking paper cut to size at their bottoms, cover the insides with butter and dust with flour. The easiest, if you have one, is to use a silicone muffin tray. In that case, no need to butter the cavities.

Pour the chocolate mixture into the ramequins or mould cavities and leave them to set in the fridge for at least an hour.

Prepare the raspberry coulis: using a fork, crush half the raspberries with a bit of icing sugar and a few drops of lemon. Reserve the coulis and remaining raspberries in the fridge.

Shortly before serving

Preheat the oven to 180 degrees C.

Cook the fondants straight from the fridge for about 7 to 8 minutes or until a crust forms on the outer edges of the fondants.

Take out of the oven and let cool for 5 minutes. Unmold very delicately the fondants. The inside is very soft and runny so you need to be extra careful. If using ramequins, cover the mould with a kitchen towel, turn it up side down and allow the fondant to side down slowly into the towel in your hand, then turn it over quickly onto a plate. If you find this too difficult,  you can also serve the fondant inside its ramequin. If using a silicone muffin tray, turn it upside down. One by one, press the cavities gently to unmold each fondant into your hand.

Serve with the coulis and the remaining raspberries, and if you think your stomach will have enough room, vanilla ice cream or raspberry sorbet.

The day or at least 1 hour before

Break the chocolate into pieces, cut the butter in even sized chunks and melt both together gently (microwave or bain Marie). Mix well and allow to cool down to warm temperature.

In a bowl whisk together the eggs, egg yolks and sugar. Whisk in the warm butter and chocolate mixture, then stir in the flour and mix until obtaining a homogeneous and smooth batter.

Pour the batter into the moulds. If using individual ramequins, place little disks of baking paper cut to size at their bottoms, cover the insides with butter and dust with flour. The easiest, if you have one, is to use a silicone muffin tray. In that case, no need to butter the cavities.

Pour the chocolate mixture into the ramequins or mould cavities and leave them to set in the fridge for at least an hour.

Prepare the raspberry coulis: using a fork, crush half the raspberries with a bit of icing sugar and a few drops of lemon. Reserve the coulis and remaining raspberries in the fridge.

Shortly before serving

Preheat the oven to 180 degrees C.

Cook the fondants straight from the fridge for about 7 to 8 minutes or until a crust forms on the outer edges of the fondants.

Take out of the oven and let cool for 5 minutes. Unmold very delicately the fondants. The inside is very soft and runny so you need to be extra careful. If using ramequins, cover the mould with a kitchen towel, turn it up side down and allow the fondant to side down slowly into the towel in your hand, then turn it over quickly onto a plate. If you find this too difficult,  you can also serve the fondant inside its ramequin. If using a silicone muffin tray, turn it upside down. One by one, press the cavities gently to unmold each fondant into your hand.

Serve with the coulis and the remaining raspberries, and if you think your stomach will have enough room, vanilla ice cream or raspberry sorbet.

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Rating: 5.0/5 (1 vote cast)
Unforgettable warm chocolate fondant, 5.0 out of 5 based on 1 rating
Christophe Renou at Aubergine serves this fondant throughout the year, accompanying it with various sorbets, ice creams and fruits (e.g. raspberries, oranges, pears) depending on the seasons. He also suggested that if you cannot find good quality ripe fruits in the winter you could make “after eight” fondants by serving them with mint ice cream.

The uncooked fondants keep very well in the fridge overnight, so they are great desserts to prepare ahead and save time on the day.
Ingredients

125 g chocolate
25 g butter
6 eggs (3 eggs + 3 egg yolks)
70 g sugar
40 g plain flour

Serve with:
250 g raspberries
1 teaspoon icing sugar
drops of lemon

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