Fondantsauchocolat Recipes

Steps:

• Position a rack in the lower third of an oven and preheat to 450ºF.
• Grease two 6-oz. ramekins and dust lightly with cocoa powder.
• In a medium heatproof bowl, combine the chocolate and butter.
• Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended.
• (Do not overcook.) Let cool to room temperature.
• In a bowl, whisk together the eggs and sugar until completely blended and frothy.
• Using a large spatula, gently fold in the chocolate mixture until smooth and blended.
• Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
• Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.
• Serve warm with the vanilla ice cream and raspberries.

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
• Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
• Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
• Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.

Steps:

• Set racks at the lower and upper thirds of the oven and preheat to 325 degrees.
• Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter. When it has melted stir in the Framboise, then the melted chocolate.
• Beat the eggs then whisk them into the chocolate mixture in a stream.
• Be careful not to overmix. Pour the batter into the molds and bake about 35 to 40 minutes.
• Cool briefly in the pans then unmold. Cool at room temperature. Whip the cream with the sugar until it holds a soft peak. Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar. Place 2 or 3 raspberries around the top of each.
• For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in Framboise. Serve the Fondants in a puddle of the sauce.

Steps:

• Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
• Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour.
• Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream.

Steps:

• Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
• Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
• Slice and serve sprinkled with a little sea salt and chopped chives.

Steps:

• Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften.
• Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves (*I suggest doing this in 10 second increments as the first time I did this it boiled over in the microwave).
• Add the flavoring.
• Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
• Sift 1 1/2 pounds of the sugar into a large bowl (*I did not sift and it was not lumpy!).
• Make a hole in the sugar and pour the liquid mixture to it.
• Stir with a wooden spoon until the mixture becomes sticky.
• Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.
• Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.
• Rub the vegetable shortening on your thumbs and knead it into the fondant.
• Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.
• If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.

Steps:

• Melt chocolate and butter together
• Add egg yolks, sugar and flour. You can also add some milk until the consistency is liquid
• Whip up eggwhites and add
• Bake for 15 min at 180 degrees.

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.