Chocolate: Velvety Queen of the Dessert World


With the culinary world on the rise, dessert sections on menus have evolved to include varieties that range from classics to new and intriguing. Whatever the ingredients are or combo of flavors is, chocolate continues to serve as a classic, timeless, velvety and delicious dessert for many. Check out Crave’s yummy recipe for chocolate fondant – serves 2.

Perfect Chocolate Fondant


60 g unsalted butter, cut into cubes, plus extra to grease ramekins
1 tablespoon cocoa powder
60 g dark chocolate, broken into pieces
1 egg and 1 egg yolk
60 g sugar
1 tablespoon plain flour


Pre-heat the oven to 200 °C and place a baking tray on the middle shelf. Butter the inside of 2 small ramekins or molds, then put the cocoa in one and turn it to coat the inside, dusting off any excess.

Place butter and chocolate into a heatproof bowl over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared molds, up until right before it reaches the top.

Place on to a hot baking tray and cook for 12 minutes until the tops are set and coming away from the sides of the molds.

Turn off oven and leave to rest for 30 seconds to 1 minute and then serve in the ramekins or turn out on to plates. They are great served with vanilla ice cream or caramel sauce.

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