Recipe By Chef Gustaaf Boshoff
Images By: Helette Du Toit
Chocolate Fondant with Grilled figs and Vanilla Ice Cream
This is the most consistent, fool-proof recipe I’ve come across for the daunting chocolate fondant. Whether you’re an avid foodie or a bachelor trying to impress your date this recipe will not fail you, which is why I’m sharing it with you.
I see no point in publishing an over complicated recipe with ingredients that no one can find and techniques that most chefs struggle with.
Makes 6 / Prep time: 90 minutes
For the fondant:
2tbls cake flour
2 whole eggs
2 egg yolks
85g dark chocolate (70%)
88g unsalted butter
100g brown sugar
2 tbls corn flour
Firstly prepare your baking dishes, which can be a muffin pan or individual ramekins about 6cm in diameter. Line each dish with unsalted butter and dust with flour.
Beat together the whole egg and the yolks, set aside to room temperature.
Melt butter in a saucepan over low heat, set aside.
Place chocolate in a mixing bowl, add the melted butter and whisk till the chocolate has melted. Add the brown sugar and the corn flour.
Finally add the eggs and mix together.
This can now be placed in the fridge until the figs and ice cream are ready.
Bake at 180°C for 8-10 minutes.
Chef’s tip: all ovens heat distribution is different so bake one as a trial run to get the timing right.
For the figs:
6 black figs
1 tablespoon of honey
½ teaspoon of cinnamon for dusting
Cut a cross in the top of the fig and drizzle with honey and cinnamon. Place under a grill for 5 minutes and keep an eye on them incase they start to over grill and burn.
To assemble and serve:
Use good quality vanilla bean ice cream, fresh berries and shards of honey comb. Edible flowers add elegance and colour to the plate.