Chocolate Fondant
Save
A easy French recipe for a decadent chocolate fondant to devour, by the bakers Michel et Augustin
31 March, 2012
Type of dish
Cuisine
Dietary Consideration
Season & Occasion
serves for
8
total time
6
HR
35
MIN
ingredients
Dark chocolate
300 g
Liquid cooking cream
40 g
Shortbread
200 g (Michel et Augustin brand if possible)
Butter
130 g
Icing sugar
100 g
Vanilla pods
1
Preparation
- Melt the chocolate in a pan (make sure you don’t take a bite, even though you’ll be tempted to do so) with the cream and the butter.
- Stir regularly until it turns into a smooth, homogeneous cream.
- Add the icing sugar and the vanilla (not the whole pod, just the black seeds inside) and keep stirring.
- Crush the cookies into BIG morsels and throw them into the mix.
- Pour the whole thing into a cake mould (which you have previously covered with cling film or foil) and put it in the good hands of the fridge till tomorrow (minimum 6 hours).
- At daybreak, creep into the kitchen like a stealthy wolf and devour the cake.
Sacher Torte
Next Recipe