Divine Dessert - with Chocolate, of course

Some years back I enjoyed a fabulous foodie holiday at Cascina Papaveri in Italy. Not only did I get to cook fabulous food every day in a magnificent kitchen, but I also discovered Pilates. 

Poppies at the Poppy Farmhouse - Cascina Papaveri

 Anyway, I thought I’d share the recipe for one of the delightful, decadent, delicious, divine desserts that we made. Chef Gino called it a Chocolate Soufflé. Most of us now would recognise it if it were called a Chocolate Fondant. You know, the ones with the gooey middle ...

Chocolate Fondant

Prep and Cooking time – about 45 minutes

Serves 6

4 eggs

100 g caster sugar

100 g butter

100 g flour

100 g dark chocolate (Chef Gino used 79%)

1.      Melt butter and sugar in a bowl over a saucepan of hot water. Make sure the bowl doesn’t touch the water. You want indirect heat.

2.      Beat the sugar and eggs together until light and fluffy.

3.      Fold in the flour.

4.      Add the melted chocolate and butter.

5.      Place into small moulds (grease with butter).

6.      Bake in oven at 170-180 C for 7 – 8 minutes.

7.      Serve with crème anglaise, whipped cream or a delicious, real vanilla icecream.

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