This chocolate and coffee fondant can be served with cream

GILL MELLER’S CHOCOLATE AND COFFEE FONDANT

This sophisticated pudding isn’t as difficult to make as you may think. In fact, Gill’s recipe for a delicious chocolate and coffee fondant is really rather easy to bring together, but that can be our little secret!

Try and use a good 70% fairtrade chocolate and brew a fresh double espresso, if you can. If not, you can use a teaspoon of espresso powder instead. Either way, the coffee gives this fondant such a great hit of flavour and dials up the decadence to no end.

We recommend serving this dish with a splash of cream to bring that wonderful hot/cold balance to your dessert.

Makes 6

INGREDIENTS

A double shot of espresso coffee

150g dark chocolate, fair-trade

150g unsalted butter, diced, plus extra for greasing

2 large Stonegate Estate eggs

75g caster sugar

50g plain flour

A little cocoa for dusting

METHOD

  1. Preheat the oven to 200C and put a baking tray in the oven.
  1. Use a little soft butter to grease 6 dariole moulds. Coat each with a generous dusting of cocoa powder.
  1. Break the dark chocolate into small pieces and place it in a medium sized mixing bowl with the butter. Set the bowl over a pan of simmering water and melt the chocolate and butter together. Leave to cool a little.
  1. Beat the eggs and sugar together for a few minutes until the mixture is thick and light and holds a trail. Fold the melted chocolate and the cool espresso lightly into the egg mousse. Sift over the flour and fold it in carefully.
  1. Divide the mixture evenly between the dariole moulds. Place the dariole moulds on the hot baking tray in the oven and bake for 12-14 minutes. Turn out immediately and serve, with cold double cream.
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