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| 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 |
| 2 oz. bittersweet chocolate, chopped into small |
| 4 1/2 Tbs. unsalted butter, cut into small pieces |
| 1/4 cup sifted all-purpose flour |
| Vanilla ice cream and fresh raspberries for |
| Position a rack in the lower third of an oven and preheat to 450ºF. Grease two 6-oz. ramekins and |
| dust lightly with cocoa powder. |
| In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching |
| simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and |
| blended. (Do not overcook.) Let cool to room temperature. |
| In a mixing 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. |
| 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 the vanilla ice cream and raspberries. Serves 2. |
| Roland Passot, Chef, La Folie, San Francisco. |
| info@barringtonsoftware.com |
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