browns of rivonia chefs news writeup
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A restaurant is nothing without good food, and to make the
food at Browns unforgettable, we have a chef that is innovative, creative
and utterly brilliant. We have decided that all this brilliance can not
be hidden and from now on, we will be sharing it with you.
This section of the site is dedicated to all things food related. Our
Executive Chef, Wilfred Mtshali will post monthly news articles & recipes
for you to use at home.
Then we invite you to visit Browns to taste our version of the featured
dishes, and compare. |
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February 2011
Chocolate Fondants
Serves 4
Ingredients:
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (70% cocoa)
1 free range egg
1 free range egg yolk
60g caster sugar
2 tbsp Tia Maria liqueur
50g plain flour, sifted
Icing sugar, to dust
Crème fraiche or vanilla ice cream to serve
Method:
How to make hot chocolate fondant
- Preheat oven to 160°C/Gas 3.
- Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
- Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
- Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
- Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of créme fraiche or a scoop of vanilla ice cream.
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