- Marc Soper
Chocolate fondant sponge
Cream the sugar and butter together in a mixer on medium speed, until light and fluffy. Make sure to scrape the sides so that all the mix is incorporated. Slowly add the eggs, incorporating them into the mixture. Take care not to add them too fast, as this may split the mixture. Add the sifted our and cocoa, and mix on a slow speed until combined.
Place the sponge mixture into a piping bag.
Chocolate fondant filling
In a saucepan, bring the cream to the boil, then add the chocolate and stir until dissolved. Add brandy to the chocolate mix away from the heat.
Note: This mixture will keep in the fridge for 2 weeks, and can be re-melted in the microwave if you have some left. (It’s great with ice-cream!)
To assemble the fondant
Grease 8 x 50mm wide cylinder moulds about 55mm high, and line with greaseproof paper. Place a square of the paper underneath, cover with foil and wrap around the bottom to stop mixture from falling through. Crimp the edges of the foil to stop unravelling. (Alternatively you may use a ramekin with greaseproof paper cut to fit the bottom, as well as around the sides. The paper is there to stop the mixture from sticking when cooked, and to make it easier to turn out of the mould.)
Cut the tip of the piping bag, and pipe some of the sponge mixture into the bottom of each mould to make a base. Slowly pipe the mixture around the inside edges of the mould, leaving a hollow centre for the filling. Pipe all the way to the top.
Pour the filling into the centre of the mould to three-quarters of the way up, and then pipe more of the sponge mixture on the top to fully encase the filling. Leave to set in the fridge for 30 minutes prior to cooking.
Preheat the oven to 180°C. Cook for 12 minutes. The top of the sponge will be rm to touch. Remove from the oven and rest on the bench for 5 minutes before turning out.
To turn out, remove the bottom foil, and gently allow the fondant to slip through the bottom of the mould and onto a serving plate. Remove the paper from the sides. Decorate with icing sugar.
Vanilla and Milk Madagascar chocolate tuile
Preheat the oven to 140°C fan bake.
Mix all of the ingredients, except the chocolate, in a bowl. Place into a small piping bag and rest the bag in the fridge for 30 minutes. Pipe out in a line on greaseproof paper.
Melt the chocolate and place into a small piping bag. Pipe on top of the vanilla mixture.
Cook for 4–5 minutes until just going brown around the edges. Store extra tuile in an airtight container.
Whittaker’s Dark Ghana chocolate sauce
Mix together the water, cocoa powder and sugar. Place in a saucepan and bring to the boil. Remove from the heat and add the chocolate, and stir until smooth.
Store in the fridge and heat as required. (Keep the remainder of the sauce for an ice-cream topping.)
Berry & Biscuit Wafer and Berry & Biscuit Crumbs
With a sharp knife, chop 30g of the Berry & Biscuit chocolate into small crumbs and place in the fridge until later.
Melt the remainder of the chocolate and spread evenly on a piece of greaseproof paper and set in the fridge. When set, cut or break into wafers. Store in an airtight container and use as required.
Heat the chocolate sauce and make a brush stroke of the sauce across each serving plate. Place the fondants on the plates. Place some Berry & Biscuit crumbs to the right of the sauce and top with a scoop of ice-cream.
Lay a tuile on the ice-cream and top with a Berry & Biscuit wafer. Dot with a few drops of berry coulis for decoration.
All elements of this dessert can be made well in advance and are well worth the effort. The fondant mixture can also be doubled to produce more and can be kept in the fridge for later use. Remember to allow time to soften it up before piping, though. The gingernut ice-cream can be bought at the supermarket when you pick up your chocolate.