4 Tbsp (50g) unsalted butter, plus extra to grease
2 tsp unsweetened cocoa, to dust
2 oz (50g) good-quality bittersweet chocolate (minimum 70% cocoa solids)
1 large egg
1 large egg yolk
1/3 cup (60g) superfine sugar
1/3 cup (50g) all-purpose flour
Method
Heat the oven to 325F (160C). Grease two large ramekins, about 3 inches (3.5cm) in diameter, then dust liberally with cocoa.
Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Let cool for 10 minutes.
Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warmed plates and serve immediately.
Shelly's Note: While of course it's always best to follow his recipes exactly, I've used Baker's semisweet baking chocolate, regular sugar, and left out the unsweetened cocoa just out of necessity and/or ease and they've always turned out amazingly. Be very careful not to overcook them; once they become full cake they've lost their magic.
From Gordon Ramsay Makes it Easy.
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