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Chocolate Fondant with Berry Sorbet

Anette-Anette Søstrøm Asmussen
 

Anette loves baking, especially bread and cakes. Classic Danish dishes and desserts also take up a lot of her everyday life.

9. June 2018

Recipe for chocolate fondant with berry sorbet

A delicious chocolate fondant with a molten center served with a berry sorbet.


Servings: 6 Portions

Chocolate Fondant with Berry Sorbet

Author: Anette Søstrøm Asmussen

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.
  • Chocolate Fondant with Berry Sorbet

Notes