Chocolate fondant from the movie Chef
I just couldn’t help myself, I really wanted to try another recipe from the movie Chef. I already have a very good fondant recipe in my collection, but I wanted to try if it can get any better? The answer: yes, it can!
The magic in this recipe is that you get the molten lava filling by placing a ball of Ganache in the center (usually it would be the cake not being baked completely). If you want the taste to be a bit more mild, you can use chocolate with a 50% cocoa content, but for a stronger taste- 70%.
For the fondant
400 g chocolate, cocoa content at least 50%
170 g unsalted butter
6 eggs, room temp
100 g brown sugar
60 g all purpose flour
1 tsp vanilla paste or sugar
2 tsp liqueur, like Grand Marnier
For the Ganache
100 g dark chocolate, cocoa content 70%
100 g heavy cream
For serving
100 ml heavy cream
½ tsp sugar
Vanilla paste or sugar
Berries
Makes 10 fondants
Make the Ganache
1. Place 100 g of chopped chocolate in a bowl, meanwhile heat the heavy cream just to the point of boiling (but do not let it boil). Pour the hot heavy cream over the chopped chocolate immediately and leave for 5 min for the chocolate to melt. Then use a whisk to stir everything in a smooth consistent cream and place in the freezer to harden (but not freeze).
Make the fondant
2. Melt the chocolate on low heat or using the method over water. Once evenly melted, set aside (keep a close eye on it not to burn).
3. Beat the eggs until light and fluffy, then add the sugar and vanilla paste and beat some more. Finally add the liqueur.
4. Add the melted chocolate to the egg mixture, slowly mixing together with a spatula.
5. Add the flour, best sifted and stir in gently.
Assemble the fondants
6. Check on the Ganache in the freezer- it should be solid, but not frozen.
7. Preheat the oven to 200 degrees (celsius). Butter the molds and sprinkle with sugar.
8. Fill the molds half way with the dough, then put a ball of Ganache in the center and fill the rest of the mold up with dough (almost to the top, but leave some room to raise). Use a small spoon or scoop to create the Ganache balls, ti doesn’t have to be perfect.
9. Bake the fondants for 10-13 min depending on how soft of a filling you prefer (maybe bake the first one alone as a test).
10. Serve while still warm with fresh berries and maybe whipped cream or vanilla ice cream.
Recipe: Ārija Avota
Photo: Ārija Avota
