{"id":13798,"date":"2023-02-14T08:45:06","date_gmt":"2023-02-14T07:45:06","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13798"},"modified":"2023-02-14T09:09:45","modified_gmt":"2023-02-14T08:09:45","slug":"valentines-dark-chocolate-fondant-recipe","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/valentines-dark-chocolate-fondant-recipe\/","title":{"rendered":"Valentine&#8217;s Dark Chocolate Fondant Recipe"},"content":{"rendered":"\n<p>Rich, decadent, and oozing with chocolate, this classic Dark Chocolate Fondant created by<a href=\"https:\/\/www.cordonbleu.edu\/london\/meet-our-team\/en\" target=\"_blank\" rel=\"noopener\" title=\"\"> Le Cordon Bleu Master Chefs<\/a> is perfect for date-night. Paired with a refreshing strawberry coulis and sweet, caramelised pistachios, this dessert is the definition of indulgence.<\/p>\n\n\n\n<p>Serves 6<br>Preparation time:&nbsp;30 minutes<br>Cooking time:&nbsp;5-8 minutes<br>Total time:&nbsp;About 38 minutes<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p>Caramelised pistachios<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g sugar<\/li>\n\n\n\n<li>50 g shelled unsalted pistachios<\/li>\n<\/ul>\n\n\n\n<p>Strawberry coulis<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 g strawberries, hulled<\/li>\n\n\n\n<li>20 ml water<\/li>\n\n\n\n<li>30 g sugar<\/li>\n<\/ul>\n\n\n\n<p>Soft-centered chocolate cake<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g dark chocolate, chopped<\/li>\n\n\n\n<li>150 g butter<\/li>\n\n\n\n<li>3 eggs<\/li>\n\n\n\n<li>4 egg yolks<\/li>\n\n\n\n<li>150 g icing sugar<\/li>\n\n\n\n<li>45 g plain flour<\/li>\n\n\n\n<li>45 g unsweetened cocoa powder, plus extra for the moulds<\/li>\n<\/ul>\n\n\n\n<p>Decoration<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Icing sugar<\/li>\n\n\n\n<li>125 g strawberries, hulled and cut into two<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<p>Caramelised pistachios<\/p>\n\n\n\n<p>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).<\/p>\n\n\n\n<p>Strawberry coulis<\/p>\n\n\n\n<p>In a food processor or with a hand blender, pur\u00e9e the strawberries, water and sugar, and then strain through a fine china-cap sieve. Refrigerate.<\/p>\n\n\n\n<p>Preheat the oven to 180\u00baC.<\/p>\n\n\n\n<p>Soft-centred chocolate cake<\/p>\n\n\n\n<p>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\u20138 minutes.<\/p>\n\n\n\n<p>To serve<\/p>\n\n\n\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":3,"featured_media":13796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[382,2],"tags":[],"class_list":["post-13798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-unkategorisiert"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2023\/02\/valentines.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-3Ay","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=13798"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13798\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/13796"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=13798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=13798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=13798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}