Chocolate Fondant
Are 'Chocolate Soufflé' and 'Chocolate Fondant' are same?
The answer is "NOOOO"...
In French Cuisine, both of them are a different dishes. The distinction between the "classic soufflé" and the "chocolate fondant" is important, because many young generations and restaurants are confuse the two and frequently refer to the chocolate fondant as a souffle. Recently, I have noticed a lot of confusion between classic dishes, so I want to bring a little order to terms related to the culinary world.
A heated chocolate cake (also known as chocolate fondant or volcano cake) with a molten core is frequently found in the blogs I read. It is typically given under the names "chocolate soufflé," "chocolate volcano," or even less frequently, "chocolate fondant."
So today, I'll give you the recipe to make real 'Chocolate Fondants'. Later on, no confuse..
These make-ahead miracles are guaranteed to bring warm smiles of delight. They are totally luscious, swell up in the oven, and drip a molten center when served.
Ingredients
200g chocolate200g butter4 eggs4 egg yolks200g icing sugar55g flour (T55)*55g cocoa powder
Chemisage (mould greasing):
50g Soft Butter
50g sugar25g cocoa powder
Steps
1. In a bain marie, melt the butter and chocolate until they are completely smooth. If you want to, use a microwave on the lowest temperature.
2. The egg yolks, eggs, and icing sugar need to be combined, then add to the melted chocolate.
3. To the mixture above, fold in the flour and cocoa.
4. Brush soft butter very well over a metal ring or ramekin (if using, insert a disc of silicon paper at the bottom), then top with cocoa powder and sugar. (Chemisage)
5. Cook for 10 minutes at 200°C.
6. Top with red fruit coulis*, ice cream, or any other sauce that goes well with chocolate. Serve warm. Enjoy!
Notes:
T55 flour is known as Strong French style White Bread Flour.
Coulis is a form of thin sauce made from puréed and strained vegetables or fruits. In here, you can go with Raspberry coulis or Blackberry coulis.
