This French classic is not the same anymore. With the added goodness of oats, this fondant is served with a beautiful strawberry compote.
For the fondant:
Melted butter for brushing the ramekins
Cocoa powder for dusting
200 gms good-quality dark chocolate, chopped into small pieces (70 %)
150 gms butter, cut in small bits
3/4 cup demerara sugar (ground)
4 whole eggs
3/4 cup flour
3/4 cup oats (ground)
1 tsp baking soda
1 Tbsp of cocoa
1/2 cup milk to loosen batter (optional)
For the strawberry compote:
1 cup freshly cut strawberries
1 tsp lemon juice
1 Tbsp brown sugar
1/2 tsp balsamic vinegar
For the fondant:
Brush butter on the insides of your ramekins, and dust with cocoa powder. Put them in the freezer to set.
Take a pan of simmering water, and place another bowl that fits snugly over it, without touching the water. Slowly melt the chocolate and butter together. Remove the bowl from the heat and allow it to cool for 5 minutes.
In a separate bowl whisk the eggs and yolks together with the sugar until the whisk leaves a trail. Now add the flour, oats and baking soda into the eggs and beat it well.
Pour the melted chocolate into this batter bit by bit, beating well in between each addition. Add a little milk to loosen the batter.
Take the ramekins out of the fridge and pour this batter in equal quantities into the ramekins.
Put these back in the freezer, and take them out just before you're ready to bake them.
Bake in a preheated oven at 190 degrees till the fondant rises and flowers out of the ramekin.
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