Here is a cake that should be unfinished in the middle. The batter is quick to make, and can be prepared in advance, the cakes can then be refrigerated until they need to be baked. When you cut through the finished cake, the middle flows out like a delicious cream and together with caramel and ice cream, as well as a little crunch, this dessert is a great option for a light and delicious end to a meal.
CHOCOLATE FONDANT WITH ICE CREAM AND CARAMEL
SERVES 8
PASSION FRUIT CARAMEL:
2 PASSION FRUITS
30 G WATER
190 G SUGAR
110 G HEAVY CREAM 36%
110 G CALLEBAUT GOLD CHOCOLATE
1 PINCH OF SALT
30 G BUTTER
Cut the passion fruit in half, scrape out the pulp and place it in a small bowl. Heat briefly in the microwave and press the pulp through a fine-mesh sieve to remove the seeds. Set the passion fruit juice aside.
Heat the water and sugar until it caramelizes. Avoid stirring the pot during the process.
Heat the cream to the boiling point and whisk it into the caramel.
Add the passion fruit juice.
Pour the caramel over the chocolate along with the salt, and blend the mixture until smooth.
Add the butter and blend the mixture again.
Cover the ganache with cling film so that the two touch each other and refrigerate the ganache overnight.
CHOCOLATE FONDANT:
100 G DARK CHOCOLATE 70%
100 G BUTTER
120 G SUGAR
2 EGGS
2 EGG YOLKS
100 G WHEAT FLOUR
1/2 TSP ESPRESSO POWDER
Preheat the oven to 160 degrees Celsius.
Melt the chocolate with the butter and espresso powder and stir until it is a shiny mixture, set it aside and let it cool slightly.
Meanwhile, beat the sugar, eggs and egg yolks until light and fluffy, it should run in thick ribbons from the whisk.
Sift the flour into the egg mixture and fold it gently in with a rubber spatula, taking care not to knock out too much air.
Pour in the chocolate mixture and fold again.
Fill the batter into eight small greased moulds, e.g. a ramekin or small separate silicone moulds, and bake them in the oven for 12-15 minutes. Until the surface is just not wet anymore, but looks baked.
SERVING:
PASSION FRUIT CARAMEL
VANILLA ICE CREAM WITH PASSION FRUIT CARAMEL
Heat the rest of the caramel, so it becomes more liquid again.
Carefully turn the cakes out onto a plate, being careful not to break them, as the middle will be liquid.
Serve with caramel and ice cream.