Rich, decadent, and oozing with chocolate, this classic Dark Chocolate Fondant created by Le Cordon Bleu Master Chefs is perfect for date-night. Paired with a refreshing strawberry coulis and sweet, caramelised pistachios, this dessert is the definition of indulgence.
Preparation time: 30 minutes
Cooking time: 5-8 minutes
Total time: About 38 minutes
- 50 g sugar
- 50 g shelled unsalted pistachios
- 100 g strawberries, hulled
- 20 ml water
- 30 g sugar
Soft-centered chocolate cake
- 150 g dark chocolate, chopped
- 150 g butter
- 3 eggs
- 4 egg yolks
- 150 g icing sugar
- 45 g plain flour
- 45 g unsweetened cocoa powder, plus extra for the moulds
- Icing sugar
- 125 g strawberries, hulled and cut into two
Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel colour is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china-cap sieve. Refrigerate.
Preheat the oven to 180ºC.
Soft-centred chocolate cake
Line moulds with parchment paper. Place a disc of parchment paper the size of the moulds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the moulds. Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china-cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared moulds. Bake in the oven until the tops are set and coming away from the sides, about 5–8 minutes.
Unmould the warm cakes and carefully remove the papers. Arrange in the centre of a plate, dust with icing sugar and top with caramelised pistachios. Decorate with strawberry halves and strawberry coulis.