Chocolate Fondant

Chef : Kelvin Parry : Peterstone Court (100x125)Rare Recipe from Kelvin Parry, Peterstone Court

Peterstone Court has its own farm - Glaisfer Uchaf - supplying 90 per cent of the hotel’s free-range meat and poultry. While a network of outstanding local suppliers keep the kitchen stocked with a wide range of tasty ingredients.


Chocolate Fondant (serves 4)
 

Recipe : Chocolate Fondant : Peterstone Court (300x250)INGREDIENTS

 


 

METHOD

  1. Firstly, melt the butter and the chocolate in a bowl over a pan of hot water until smooth.
  2. Then mix the sugar and the eggs with a wooden spoon until combined together creating a paste like consistency.
  3. Add the melted butter and chocolate to the eggs and sugar, and then slowly fold in the flour until all the ingredients are combined together.
  4. Lightly butter moulds and dash with cocoa powder.
  5. Divide the mixture evenly between the 4 moulds.
  6. Preheat the oven to 180°C and place the moulds in the fridge to rest while you wait for the oven to heat up.
  7. Place the moulds onto a tray before putting the in the oven, and cooking 12 minutes.
  8. Leave to rest for 3 minutes, and then turn out onto a plate.
  9. Dust the fondants with cocoa.
  10. Serve the fondant with a homemade or a good quality vanilla ice cream, and decorate the plate by painting a line of melted dark chocolate down the centre with a pastry brush.