CHOCOLATE FONDANT A LA GORDON RAMSEY

Chocolate desserts are the best kind of desserts I can get, and last night I decided to make chocolate fondant accompanied with vanilla yogurt icecream, caramel sauce and physalis cape gooseberries. The actual cake is a receipt of Gordon Ramsey. 

The whole idea with a fondant is that is is going to be runny inside. If not - it's not a fondant! So when cooking it, you need to be very precise.  

For 4 fondants you need:

2 eggs and 2 yolks 

100 g sugar

100 g flour

100 g dark chocolate

100 g butter

cocoa powder and melted butter for the moulds 

Caramel sauce:

2 dl of castor sugar

2 dl of cream

First grease the moulds with melted butter all around the edges. Leave to cool in either a fridge or freezer. When cold, do it once more and add the cocoa powder. Shift it around so all the edges and the base of the moulds are covered. This you do for the fondants to not stick when cooked. Leave in fridge.

Now, in a bowl, over a water bath (pot with simmering water) melt the butter and the chocolate. Leave to cool down while you beat the eggs and sugar. Use an electric mixer until its stiff and has a pale color. Shift the flour into the egg mixture and mix. Then add the chocolate - not all at once. Mix until smooth. Add to the moulds (almost up to the edges) and leave to cool for at least 20 minutes. You can also freeze them for up to a month.

Turn the oven on 180 degrees with fan. When 20 minutes have passed, put the fondants into the middle of the oven. Cook for 10-12 minutes. They will rise.

While the cakes are cooking make the caramel sauce. Use avery hot frying pan and first melt the sugar. When it has gotten that caramel color add the cream and take of the heat. Stir until smooth.

Slice the physalis into four and leave some for decoration as seen on the pictures. I have also made some "caramel art" shaking/spreading some of the sauce with a spoon onto baking paper and leave to cool in the fridge. When the cakes are done leave to cool for some minutes, then they will more easily let go of the moulds. Use a thin knife around the edges if you need to and pop them out of the moulds. Be careful - you don't want to make a whole in the cake so all the chocolate is running out of it!

I decorated my fondants with a dollop of ice cream on top, then the caramel art then a physalis. Around the cake I had more of the sauce and the fruit. I also added some mint leaves.