My own Kitchen Rules – Chocolate Fondant

Undercooked is the idea!

I don’t know if you have been watching the latest MKR lately, I haven’t been a regular viewer,  but I chanced upon an episode recently where they were making a chocolate fondant for dessert.

Oh, the drama of it all! So much attention was given to the herculean difficulty in getting the recipe right. And served on time. And cooked perfectly….

Arghh! So I write this post to allay your fears and reassure you that it is really quite easy and straight forward.

The best thing about this dessert is that you can pre-make it and freeze the uncooked mix, way ahead of time. You can make this a week ahead of your visitors arriving – or more – in fact, that’s how the restaurants do it!

Whether you are serving a dinner for 6 or 12 or 20, as long as you dedicate yourself to some time keeping, you can’t go wrong. I think that 20 minutes (or even 30) is a fair break between main course and dessert, so you won’t be distracted with juggling other components of your dinner party, except for maybe breaking out the dessert wine.

This here, is a Paleo version of course! Grain-free, sugar-free, it won’t weigh you down, but beware – it is very rich!!

Give MKR a bit of home competition – I encourage you to have a go!

70g butter

120g dark chocolate, chopped

40g honey

A few drops stevia (optional)

2 teas cacao + 1 teas for dredging

30g almond flour

2 egg

2 egg yolks

Melt the butter and chocolate on SP 2 for 2 minutes at 50°C.

Add the remaining ingredients and mix on SP 5 for 20 seconds until smooth.

Butter 4 ramekins well and dredge with cacao powder. Divide the mix between the ramekins and freeze for at least an hour.

When ready to serve, take the ramekins out of the freezer while waiting for the oven to heat up to 170°C (10 minutes).

Place on a tray in the oven and bake for exactly 14 minutes. (Set a timer) Remove and let stand for 5 minutes before turning out onto a plate. Dust with a little cacao powder and serve with cream!