Chef Roland Passot of La Folie restaurant in San Francisco has created a simpler version of his chocolate fondant—a rich soufflé-like chocolate cake with a molten center. Paired with vanilla ice cream and fresh raspberries, it makes a superb ending to a special meal. Serve with Champagne or port.
This recipe courtesy of Williams-Sonoma.
This recipe developed by Roland Passot, Chef, La Folie, San Francisco.
- Cocoa powder for dusting
- 2 ounces bittersweet chocolate, chopped into small pieces
- 4 1/2 tablespoons unsalted butter, cut into small pieces
- 2 eggs
- 1/3 cup sugar
- 1/4 cup sifted all-purpose flour
- Vanilla ice cream and fresh raspberries for serving
- 1 Position a rack in the lower third of an oven and preheat to 450ºF. Grease two 6-ounce ramekins and dust lightly with cocoa powder.
- 2 In a heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring often, until smooth and blended. (Do not overcook.) Let cool to room temperature.
- 3 In a bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
- 4 Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes. Serve warm with vanilla ice cream and raspberries.