Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Chocolate fondant – by David Cavalier

11 September 2006
Chocolate fondant – by David Cavalier

Ingredients

(serves about 24)

950g dark chocolate
900g unsalted butter
1.5kg whole eggs
1.2g caster sugar
400g plain flour
To accompany
Almond milk ice-cream
Chocolate powder

Method

Melt chocolate and butter together over a water bath. Whisk the eggs and sugar together to a thick sabayon. Fold the chocolate mix into the sabayon, then gently fold in the flour.

Spoon into 24 well-greased 5cm x 7cm moulds and bake in a moderate oven, 180ºC. When the fondant is part-cooked (8-10 minutes), take out and rest for one minute. Demould on to a plate. Serve with fresh churned almond milk ice-cream and dust with chocolate powder.

David Cavalier

Photo © Sam Bailey

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!