Recipe for chocolate fondant with berry sorbet
A delicious chocolate fondant with a molten center served with a berry sorbet.
Servings: Portions
Chocolate Fondant with Berry Sorbet
Ingredients
- 100 gram Dark chocolate
- 50 gram Sugar
- 100 gram Butter
- 40 gram Wheat Flour
- 100 gram Egg Yolk Approximately 5 egg yolks depending on the size of the eggs
- 50 gram egg white Approximately 2 egg whites depending on the size of the eggs
- 1 pinch Salt
Instructions
- Start by chopping the chocolate and melt it together with butter and sugar. Use a bowl over a double boiler for this. Remove the bowl as soon as it is melted.
- Sift the flour into the mixture and stir well.
- Then add the egg yolks and egg whites, once again stirring constantly.
- Use 5 x 5 cm pastry rings and grease them with oil (neutral flavor) or baking spray.
- Place them on a cutting board/tray and pour the batter into the molds. They should only be filled 3/4 full as they will rise. It is easiest to do this using a piping bag.
- Store them covered in the refrigerator until ready to bake. They should be baked just before serving and taken out of the refrigerator just before placing them in the oven.
- Bake your fondants at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for about 7-9 minutes. They should be gooey in the middle.
- Let them cool slightly before removing them from the molds.
Berry Sorbet
- Take half a portion of berry sauce and churn it in an ice cream maker for 30 minutes.
- This creates a delicious sorbet that is tangy and fresh.
Serving
- Serve the cake immediately together with the sorbet and garnish with mint and pansies.