Creative Cuisine
Recipe of the Month Email info@creativecuisine.uk.com
Web
www.creativecuisine.uk.com
Chocolate and Cardamon Fondant
Phone
07540 853 866
served with Blueberry ice cream.
Preheat oven at gas mark 6 / 200C/ 400F 125g Dark Chocolate (50% Cocca or more)
125g Unsalted Butter 3 large eggs
150g caster sugar
35g plain flour
2 Cardomon Seeds Ramekin Dishes
Prepare the Ramekin dishes by greasing with melted butter, flour and sugar or chocolate power if you like. Put the chocolate and butter in a bowl over simmering water, now use a pestle and mortar for the cardomon seeds and crush till you get a fine powder stir this mixture until melted. Whisk together eggs, sugar and flour until just blended then gradually whisk in the melted chocolate, butter and cardamon mix. Try not to over work the mixture. pour mixtu into the ramekins put on a baking sheet and cook for around the mixture 10-12 minutes or until the tops are just firm. Run a knife round the ramekin dishes to turn the fondant out. I like to serve with Blueberry ice cream, dusting of icing sugar and mint to garnish.
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