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Chocolate fondant with beer

  • serves 4

  • Preparation time:

  • Cooking time:

Ingredients

90g unsalted butter, plus additional for greasing
90g quality dark chocolate, such as Callebaut 811
2 eggs
2 egg yolks
75g caster sugar
40g flour
Whipped cream, to serve
A glass of porter or other good beer

Method

1. Grease 4 moulds really well. I use small stainless-steel rings that are 75mm diameter and 40mm high. If you don't have these, use souffle ramekins or oven-proof teacups.
2. Preheat oven to 180°C. Place butter and chocolate in a heat-proof bowl over a saucepan of boiling water and stir until melted and smooth. While this is happening, whisk eggs, egg yolks and sugar together
until thick and pale. Gently fold in the chocolate, then carefully fold in the flour.
3. Spoon mixture into your prepared containers and bake for 12-14 minutes. They are ready when the fondant is set and looks like a baked cake, but when you gently push with your finger you can feel a liquidy middle that is just waiting to burst out.
4. Turn your hot fondants oh-so-gently onto plates and serve with a dollop of whipped cream and a glass of porter on the side.

Notes