FV20-07-1010
I have to say, this blog was the most challenging. My site wasn't working with me the way it should and I had to do this four times to load it up.
I was thinking maybe it's a sign,,, don't share the freaking recipe! Oh well, why shouldn't I? First off, this isn't really my recipe. Second, this is so simple yet a fantastic recipe that it's a sin not to share it.
Mind you, this isn't the recipe I was supposed to learn from my quickie course. You'll be surprised at how easily you will get confused with the ingredients and techniques when you're making three chocolate dessert simultaneously. By the time our chef sent the recipe, I wouldn't know which is which.
Needless to say, my first attempt at this cake was a huge flop. Disaster so humongous that I couldn't even get myself to take photo of it. It got confused whether it'll be an omelette or a dessert.
So after researching as if my life depended on it, I finally want to expose the mystery of this fondant once and for all, well at least to my avid readers. So here it goes...
Tip 1: Use at least 60% coco chocolate when making this. I used 65% Madagascar chocolate bar by Lindt.
Tip 2: If you're using muffin tin, then the baking time will be less 2 or so minutes.
Tip 3: Use cocoa powder to prep the ramekin or muffin tin so when you flip your fondant, you don't have the ugly white flour on your gorgeous creation.
Tip 4: Fold your mixture, don't beat the air out of your cake... I actually made this mistake but will not do it again on my third attempt.
Tip 5: Add more sugar if you prefer your fondant sweeter.
This took me less than 30 minutes... just about the right time I say.
INGREDIENTS:
100 grams chocolate
100 grams softened unsalted butter
3 egg yolks
1 whole egg
1/4 cup caster sugar
1/4 cup flour
Serves 1 medium fondant or two small ones.
Preheat the oven to 450 degrees Fahrenheit.
Grease your ramekin or muffin tin generously with softened butter and unsweetened cocoa powder. Freeze it for 15 minutes to ensure that the grease is well set.
Melt the chocolate with butter on a double boiler or bowl over a pan with steaming water.
Beat the egg yolks, whole egg and caster sugar together until almost double in size.
Slowly fold the chocolate mixture to the egg.
Once all ingredients are well incorporated, pour the mixture to the prepared ramekin.
Bake it for 7-9 minutes or until the dome forms on top. Depending on how gooey you like your chocolate fondant, adjust the baking time down to 6 minutes or up to 10 minutes.
I have to say, this blog was the most challenging. My site wasn't working with me the way it should and I had to do this four times to load it up.
I was thinking maybe it's a sign,,, don't share the freaking recipe! Oh well, why shouldn't I? First off, this isn't really my recipe. Second, this is so simple yet a fantastic recipe that it's a sin not to share it.
Mind you, this isn't the recipe I was supposed to learn from my quickie course. You'll be surprised at how easily you will get confused with the ingredients and techniques when you're making three chocolate dessert simultaneously. By the time our chef sent the recipe, I wouldn't know which is which.
Needless to say, my first attempt at this cake was a huge flop. Disaster so humongous that I couldn't even get myself to take photo of it. It got confused whether it'll be an omelette or a dessert.
So after researching as if my life depended on it, I finally want to expose the mystery of this fondant once and for all, well at least to my avid readers. So here it goes...
Tip 1: Use at least 60% coco chocolate when making this. I used 65% Madagascar chocolate bar by Lindt.
Tip 2: If you're using muffin tin, then the baking time will be less 2 or so minutes.
Tip 3: Use cocoa powder to prep the ramekin or muffin tin so when you flip your fondant, you don't have the ugly white flour on your gorgeous creation.
Tip 4: Fold your mixture, don't beat the air out of your cake... I actually made this mistake but will not do it again on my third attempt.
Tip 5: Add more sugar if you prefer your fondant sweeter.
This took me less than 30 minutes... just about the right time I say.
INGREDIENTS:
100 grams chocolate
100 grams softened unsalted butter
3 egg yolks
1 whole egg
1/4 cup caster sugar
1/4 cup flour
Serves 1 medium fondant or two small ones.
Preheat the oven to 450 degrees Fahrenheit.
Grease your ramekin or muffin tin generously with softened butter and unsweetened cocoa powder. Freeze it for 15 minutes to ensure that the grease is well set.
Melt the chocolate with butter on a double boiler or bowl over a pan with steaming water.
Beat the egg yolks, whole egg and caster sugar together until almost double in size.
Slowly fold the chocolate mixture to the egg.
Once all ingredients are well incorporated, pour the mixture to the prepared ramekin.
Bake it for 7-9 minutes or until the dome forms on top. Depending on how gooey you like your chocolate fondant, adjust the baking time down to 6 minutes or up to 10 minutes.
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