One of the easiest ways to boost dessert sales is to add some kind of Molten Chocolate Cake to the menu. It’s recognizable comfort food that’s been popular for decades and can be found everywhere from chain restaurants to Michelin starred kitchens. It’s also a great way to introduce your guests to more “exotic” flavor combinations such as dark chocolate with durian, ginger, chillis, wasabi, peppercorns, saffron, lemongrass, lavender, early grey tea, or even curry.
While the traditional Chocolate Fondant uses only egg and chocolate for its structure, the addition of a small amount of wheat flour makes this a more foolproof recipe.
Chocolate Fondant Recipe
200 g Dark Chocolate, 60%
200 g Butter, unsalted
4 egg yolks
110 g Sugar, granulated
20 g Flour, AP
+30 g Butter, unsalted (for greasing silicone molds)
Melt chocolate and butter over a double boiler or in the microwave at 50%.
Whisk sugar and eggs to pale ribbon stage.
Fold flour into the chocolate mixture.
Fold chocolate mixture into the egg mixture.
Prepare round silicone molds with butter, fill with fondant mixture, and refrigerate overnight.
Bake at 350F/180C for approx. 10 minutes or until the outside and top is set.
Allow to rest for 4 minutes before flipping onto serving plate.
Yield 12 portions.
Durian Ice Cream Recipe
1500 ml Heavy Cream
1500 ml Whole Milk
500 g Sugar
500 ml Egg Yolks
125 g Durian, paste
Bring cream, milk, sugar, and durian paste to a boil. Temper mixture into yolks, strain through a chinois and cool. Churn in ice cream machine or use a Pacojet.
Salted Ginger Caramel Recipe
300 g Sugar, granulated
240 g Heavy Cream
15 g Butter, unsalted
10 ml Ginger, juice
Large pinch Salt
Caramelize sugar in heavy, flat bottomed pan.
Whisk in butter, remove from heat.
Whisk in cream and ginger juice.
Strain through chinois.