So my chocolate... I'm a chocoholic, so anything goes. Although Lindt's dark chocolate is divine. Any flavor works for me. But when I have 85% chocolate, it goes to one thing. This:
The picture below isn't of a fondant I've made, but my recipe comes very close. With luck. It's a french recipe, after all.
(From a previous post of mine.)
Unfortunately it will be in metric, since I'm too lazy for conversions.
(From Mariete van der Vyfer's new recipe book, but I changed the method slightly so that I could enjoy the process...)
Melted chocolate tart (Or, by my name: Delightfully easy fondants.)
200 grams 80% or above dark chocolate
125 grams butter (Yes. BUTTER)
6 separated eggs
1/4 cup of sugar
Step 1: Pre-heat the oven to 200 degrees Celsius (that's 392 degrees Fahrenheit. see? I can be nice)
Step 2: Spread something like butter or margarine or non-stick spray over the inside of a small but deep cake-pan, or 6 to 10 oven-proof dessert moulds depending on the size. I prefer the latter, but please don't use muffin moulds unless they're deep.
Step 3: Mix the yolks and sugar
Step 4: Melt the chocolate and butter together in a fire-proof glass bowl over boiling water. This is the fun part since you get to watch the butter and chocolate turn into a smooth, creamy liquid. Siiigh.
Step 5: beat the egg whites until stiff (Sorry if this sounds weird, but the recipe is in another language.)
Step 6: Mix results from steps 3 and 4
Step 7: Carefully fold the egg whites into the above mixture. Make sure that everything is well blended.
Step 8: Pour the mixture into the prepared dish(es) and put into the oven. Be careful not to fill the dish to the brim, since the mixture does expand in the heat.
Now this is where you need to take a bit of a gamble, since the time left in can be a bit of a gamble, but here's a rough guide for you to guesstimate:
Cake pan: 20 minutes (cover with foil after the first ten minutes to prevent drying out.)
6 moulds: 12 minutes
10 moulds (what I got, since my moulds were a bit small.): 6-8 minutes
Basically, the smaller the volume, the less time in the oven.
Step 9: They will be soft and sticky when you take them out, but the outside hardens as the fondant cools. When they are cool enough to touch and stable at the bottom, turn the moulds over. The fondants should drop out without much trouble. I strongly suggest you serve them/it with vanilla ice cream.
Step 10: Break through the soft crust and relish the soft, gooey centre bursting forth.
So what's your favorite chocolate/chocolate dish?