Warm Chocolate Fondant with Pistachio
This recipe is from the cookbook “New Irish cooking recipes” from Peacock Alley. Pistachio ice cream is delicious alone, or for dessert as an accompaniment to a fondant.
Dark Chocolate – 250 grams
Butter – 250 grams
Sugar – 200 grams
Cocoa – 60 grams
Eggs – 5
Yolks – 4pcs
Flour – 280 grams
Baking Powder – 16 grams
- Preheat the oven to 180C / 350F
- Melt together the butter and chocolate. Whisk the eggs and sugar on #2 speed.
- Blend the egg and chocolate mixture and fold in the flour and baking powder.
- Pour the mixture into 10 ramekins and leave in a fridge to set, then bake in the oven for 12-15 minutes.
Place the chocolate fondant in the centre of the plate allowing the mould to rest for at least a minute before removing. Slide it off gently and pour bitter chocolate sauce on top. Garnish with pistachio, ice cream and a piece of mint.
Recioto Della Valpolicella Docg Bertani 2015 – Dense and velvety, but never cloying; sweet, fragrant and intense with typical notes of cherry, which are enhanced by the ageing. The sugars are not high, leaving a lingering aftertaste of fruits of the forest, chocolate and liquorice.