Double Chocolate - White chocolate fondant with a dark chocolate sauce
By February 8, 2015Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 8 mins
- Ready In: 28 mins
For the chocoholic double chocolate dessert
- 2 eggs
- 1 egg yolk
- 60 grams butter
- 45 grams flour
- 65 grams good quality white chocolate
- 20 fresh cherries or ready to eat dried cherries
- 75 grams good quality dark chocolate sauce
- 125 ml double cream sauce
- 25 gram caster sugar sauce
- If you are using dried cherries, rehydrate them with a little boiling water until plump, then drain and set aside.
- Whisk the eggs and sugar in a bowl until the mix doubles in volume and becomes light and fluffy.
- Melt the white chocolate and butter in a bowl over a pan of simmering water. Allow to cool slightly before adding to the egg and sugar mix.
- Sieve the plain flour into the mix and gently fold together, taking care to keep the mix as airy as possible.
- Grease 4 individual pudding moulds or ramekins with butter, and then spoon a little sugar into each. Tip and rotate the moulds so that the insides are evenly coated with sugar.
- Spoon the fondant mixture into the moulds until they are one-quarter full, and then add a layer of cherries. Top up with the rest of the mix until the moulds are three-quarters full.
- Bake for 8 minutes or so until the fondants are baked on the outside but still soft inside. Oven setting 200°C / Mark 6
- For the sauce, boil the cream and sugar together for 1 minute, fold in the dark chocolate and stir until incorporated into the cream.
- Do not overcook or the centres will not be soft and runny