Chocolate Fondant with Poached Strawberries

Indulgent baked chocolate cakes with a molten center, served alongside strawberries gently simmered in white wine and sugar.

Baking Vegetarian Dessert Chocolate Strawberries

Estimated Nutrition

Calories

827.2

kcal / serving

1654.4 kcal total

Carbs

91.2g

per serving

182.4 g total

Fat

44.3g

per serving

88.5 g total

Protein

12.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cocoa Powder

for dusting ramekins

Dark Chocolate

140

Caster Sugar

for the fondant

tbsp

Cocoa Powder

remaining powder for batter

tbsp

Caster Sugar

for poaching

Dairy

Butter

softened, for greasing

Butter

piece

Egg

free-range

Fruits

250

Strawberry

fresh

GrainsCereals

tbsp

Plain Flour

heaped

Liquids

100

White Wine

NutsSeeds

sprig

Mint

fresh, for garnish

Method

Melt 50g of butter and dark chocolate in a bowl over simmering water.

Whisk eggs and 140g of sugar over simmering water until light and fluffy.

Fold flour and remaining cocoa powder into the egg mixture.

Invert fondants onto plates and serve with strawberries and mint.

Bake for 7 to 8 minutes until the edges are set.

Simmer strawberries, wine, and 3 tablespoons of sugar for 4 minutes.

Grease two ramekins with 25g of butter and coat with cocoa powder.

Preheat the oven to 200°C.

Incorporate the melted chocolate mixture and pour into ramekins.