Ingredients

Method

• melted butter, for brushing
• 140 g dark chocolate
• 125 g butter
• 5 free-range eggs
• 125 g caster sugar
• 1 T cocoa powder
• 60 g cake flour
• ½ t salt
For the chocolate tuile:
• 2 free-range egg whites
• 50 g icing sugar
• 50 g butter, melted
• 25 g cake flour
• 25 g cocoa powder
For the whipped cream:
• 1 ¼ cups whipping cream
• 25 g icing sugar
• ½ t vanilla extract
For the kirsch cherries:
• 250 g pitted cherries
• 4 T kirsch

Method

Ingredients

1. Preheat the oven to 170°C. Brush 6 ramekins with melted butter, making upward strokes with a pastry brush, then chill to set. Repeat the buttering process, then dust the ramekins with cocoa powder to coat them evenly – this helps the fondants rise properly.

2. Melt the chocolate and butter together in a double-boiler, then cool slightly.

3. Meanwhile, beat the eggs and sugar using a stand mixer until the mixture is light and fluffy. Sift the dry ingredients together and set aside. Once the eggs have doubled in volume, slowly pour in the cooled chocolate-butter mixture while the mixer is running. When fully combined, stop the mixer and use a rubber spatula to gently fold in the dry ingredients, taking care not to overmix.

4. Transfer the batter into a piping bag, pipe into the prepared ramekins, then freeze for up to three days if making in advance. To bake, place the frozen ramekins directly into the oven for 14 minutes, avoiding opening the oven door during baking. Serve the fondants warm.

5. To make the tuiles, preheat the oven to 170°C. Mix all the ingredients until well combined, then let the batter rest overnight in the fridge?. Using a spatula, spread the mixture thinly and evenly on parchment paper. Bake for 5–7 minutes, watching closely and adjusting the time as necessary. While still warm, shape the tuile however you like.

6. Whip the cream with the sugar and vanilla until medium peaks form.

7. Soak the cherries in the kirsch until ready to serve.

8. To serve, unmould the fondants and top with the cream, tuile shards and cherries.

Find more chocolate recipes here

Videographer: Romy Wilson
Photographer: Jan Ras
Food Assistant: Bianca Jones