A delicious bitter chocolate fondant, just set on the outside and molten in the middle. Serve it with an indulgent Pedro Ximenez spiked syrup and figs. Perfect for entertaining as it can be made ahead, ready to pop into the oven at the last minute.
Gaggenau appliances: Combi-steam oven
Preparation time: 20 minutes + 2 hours chilling
Cooking time: 12 minutes
Serves: 8
| Ingredients | Preparation |
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Fondant 50g cocoa, for dusting the moulds 150g dark chocolate, chopped 150g unsalted butter, chopped + extra for greasing the moulds ½ cup Pedro Ximenez sherry 3 eggs 3 yolks ¼ cup caster sugar ¼ cup plain flour Poached figs 1 cup Pedro Ximenez sherry 250g sugar 1 cinnamon stick 1 vanilla bean, split, seeds scraped 6 fresh figs, halved |
1. Lightly grease 8 x 150ml metal dariole moulds and dust with cocoa. 2. Melt the chocolate and butter in a small saucepan over a low heat. Add sherry and stir to combine. 3. In a stand mixer with a whisk attachment, attachment, beat eggs, yolks and sugar until thick and pale. Fold in sifted flour then stir in melted chocolate. Spoon mixture into moulds, filling to three quarters from the top. Cover with clingfilm and refrigerate for at least 2 hours or up to 2 days. 4. For the poached figs, place the sherry, sugar and ½ cup of water in a small saucepan and stir over low heat until sugar dissolves. Add cinnamon and vanilla. Add figs and gently poach for 1 to 2 minutes until figs are soft. 5. Set oven to Hot air 200°C + 30% humidity. Place fondants in oven on a wire rack on shelf position 2 and cook for 12 minutes or until the fondants are firm around the edge. To finish 1. Carefully run a thin spatula around the edge of each mould and invert onto serving plates. Place 2 fig halves on each plate and serve with the extra syrup. |
