Chocolate Fondant Recipe By Chef Gearóid Lynch

Chocolate Fondant Recipe By Chef Gearóid Lynch

This is a very popular dessert in The Olde Post Inn, as chocoholics adore it. It’s very easy to make, but timing is everything and it’s best served immediately. It is optional to use the chocolate ganache – the recipe will work fine without it, but be careful of the cooking time, as you want a soft centre.

Serves 5

Ingredients:

For the fondant

Cocoa powder, for dusting
175 g gluten-free dark chocolate drops or bar (70% cocoa solids)
165 g butter, plus extra for greasing
6 eggs
215 g caster sugar
75 g gluten-free plain flour

For the chocolate ganache

50 g cream
250 g gluten-free dark chocolate drops (70% cocoa solids)
150 g butter, softened and cubed
1 dessertspoon crème de cassis
Icing sugar, for dusting

To serve

Chocolate sauce
Mint ice cream

Method:

1. Grease five dariole moulds or small ramekins with butter, then dust with a little cocoa powder, tapping out any excess.

To make the fondant

1. Chop the chocolate into small pieces if using a bar. Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water, taking care not to let the water touch the bottom of the bowl. Melt slowly, then allow to cool.
2. Whisk the eggs and sugar together in a large bowl until they reach the ribbon stage, where the mixture holds a figure of eight. Fold in the cooled melted chocolate, then fold in the flour. Refrigerate for at least 2 hours or overnight.

To make the ganache

1. Heat the cream in a saucepan and add the chocolate drops, stirring until smooth. Gradually add the butter cubes, whisking continuously until the ganache is smooth, shiny and glossy. Stir in the crème de cassis at this stage.
2. Transfer the ganache into a piping bag while it’s warm and leave until it starts to set. Line a baking tray with a piece of greaseproof paper and pipe into small 1cm drops onto the paper. Allow to set in the fridge.

To bake the dessert

1. Preheat the oven to 180°C.
2. Pipe or spoon the chocolate fondant mixture into the prepared moulds. Place one chocolate ganache drop into each fondant before baking to add extra richness.
3. Bake for 8–10 minutes. The fondants should be cooked on the outside but still soft in the centre.
4. To serve, dust with icing sugar and serve with chocolate sauce and mint ice cream.

Plan ahead: The ganache drops freeze very well. If not using immediately, freeze them on the baking tray before storing in a ziplock freezer bag. The frozen chocolate ganache drops will last for three months and can be used directly from the freezer.

RECIPE FROM MY GLUTEN-FREE KITCHEN COOKBOOK BY CHEF GEARÓID LYNCH
Recipe by Chef Gearóid LynchGearóid Lynch purchased The Olde Post Inn in Cloverhill, Co Cavan with his wife Tara in November 2002. When he was diagnosed with coeliac disease, the pleasure of cooking was briefly taken from him. Refusing to let the diagnosis limit his enjoyment of food, he created a variety of delicious, gluten-free adaptations of everyday dishes, which he shares with you in his book My Gluten-Free Kitchen.

As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.

My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)
The Olde Post Inn The Olde Post Inn

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