Chocolate fondant


Korea – I miss Korea! I’ve had a great time enjoying working with Koreans both in London and in South-Korea, wonderful people and delicious food. So yesterday I invited some of my good friends for Korean dinner (at the level I’m capable of) – it was a success! What Korean’s doesn’t have in their traditional cuisine is desserts as we know it back home, and a gathering without dessert is impossible, so I had to make everyone’s favorite – chocolat fondant with lime sorbet. I’ve tasted many chocolate fondants over the years, but this is definitively one of the best ones, and with a slightly sour lime sorbet to follow – heaven is close! Enjoy!

Batter (this goes to 10 persons):

250 gr slightly salted butter
275 gr chocolate
5 egg yokes
5 eggs
200 gr sugar
110 gr flour

Melt butter and chocolate over low heat.

Mix eggs and sugar slightly together and add sifted flour and stir , add butter/chocolate and stir until even batter (you don’t need a kitchen machine for this, hand power is more than enough).

I use aluminum tins about 1 dl size for these cakes. I haven’t had any success using regular muffin tins, they are not steady enough. If you don’t have alum. tins, you can try and make ones by using alum. foil and wrap around a glass or similar and shape until usable size.

Use butter (not melted) to grease the tins and then use flour to cover the bottom and sides. Excess flour hall be removed by “knocking” the tins upside down on the bench. Just make sure they are covered by butter and flour, otherwise you will get problems removing the cakes after baking.

Pour the batter into the tins, up to the edge and bake in preheated oven at 200 °C in about 12-15 min. Baking time depends on the oven and how many cakes you bake at the same time. In my oven I bake one cake for 13 min, then it’s perfect just as in the picture. It’s very important that you don’t overcook them, because they will taste almost nothing. I take a chair and place myself in front of the oven and watch carefully the last minutes, and when the top is kind of “sealing”, then it starts to get ready.

Tips: These cakes you can make the day before. Pour the batter into the tins, cover and place cool.

Lime sorbet (10 good spoonful’s):

3/4 dl juice from lime
2 dl water
2 dl sugar
2 eggwhites
Grated cest from 1 lime

Boil water, sugar and juice from the lime. Pour in a bowl, cover and put in freezer, stir every 30 min. When the consistency reaches “slush”, add whipped egg whites (stiff), just make sure you don’t over-whip the egg whites, it shall be stiff but still with soft peaks. Add lime cest. Put back in the freezer and stir every 15 min. When all liquid is mixed in and you have a solid sorbet, then it’s ready.

This process takes about 6-8 hours, so I always make it the day before.

Tips: Wait until the batter is cold before adding lime cest, otherwise the cest will get brown and the sorbet will not look so impressive.