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Warm Rich Chocolate ‘Black Forest’ Fondant
Rare Recipe from Sean Gerrard, The Castle Hotel, Llandovery
The food at The Castle, like the place itself, is honest and robust, with a keen emphasis on helping Welsh producers and the planet by keeping things local. The menus are inspired by tradition, created with imagination to appeal to the most ardent fans of modern food.
Warm Rich Chocolate ‘Black Forest’ Fondant
INGREDIENTS - CHOCOLATE FONDANT
- 3 eggs
- 75g caster sugar
- 45g plain flour (sifted)
- 150g unsalted butter
- 150g dark chocolate pistoles
INGREDIENTS - CHOCOLATE GANACHE
- 200ml double cream
- 100ml dark bitter chocolate 75%
INGREDIENTS - CHERRIES IN RED WINE
- 200g cherries (cut in half and stones removed)
- 50ml red wine
- 50g caster sugar
- Half a vanilla pod (seeds scraped out)
METHOD
- For the chocolate fondant
Preheat the oven to 200°C, butter 4 x 6cm x 6cm size cake moulds and dust them with cocoa powder.
Whisk the eggs and sugar until pale and fluffy.
Over a pan of water melt the chocolate and the butter together.
Combine together the egg mixture and the slightly cooled chocolate mixture and then add the flour, mix well together.
Spoon the mixture about half way into the prepared moulds and place them on a baking tray in the centre of the preheated oven for 10 - 12 minutes. - For the chocolate ganache
In a small saucepan, bring the cream to the boil, remove the pan from the heat and add the chocolate, stir continuously until the chocolate has completely melted.
Pour smooth chocolate ganache into a small container and leave to cool; once cold, cover and refrigerate to set completely.
Probably best to make this a day in advance to ensure that the ganache sets. - For the cherries in red wine
In a small saucepan bring the wine, vanilla seeds and sugar to the boil over low heat. Reduce by half until syrupy.
Pour the hot syrup over the prepared cherries and leave to marinade. It’s best to make this a day in advance. - To serve
Select a serving plate or plates, arrange the cakes on the plates and add a spoonful of the cherries on top, place a small quenelle of the chocolate ganache on top of the cherries and drizzle with
a little of the red wine syrup.