Monday, 25 October 2010

Chocolate Fondants

I dislike seeing my hands in these pictures.

The other day we had friends over to watch La Vie en Rose, the Edith Piaf bi-opic. It was devastating.

I didn't really know much about her before watching the film, and to be honest, I still feel like I don't. None of us could bear how horrendous her life seemed, or how ill she always looked (on screen at least), and I think it's also fair to say we all made silent promises to ourselves to make more effort with posture. I have been known to bark harshly at others before wedding photos are taken that 'You only get one shot!', and ' Posture above all else!', but this film really made me straighten my back.


He looks a little plain on the top, but dig a little deeper and you'll find gold.


And yet... as I type this, I am remembering the film quite fondly: the music was fabulous; the ending very poignant; and for all the dark bleakness of the main film, it made for good viewing. Especially with my chocolate, cinnamon and peanut butter cookies which are coming up next.

But today we have melting chocolate fondants, as promised in my post on illegal ice-cream. They are adapted from the recipe given for chocolate pots in Nigella Lawson's seminal How to Eat, but I think melting chocolate fondants better describes what they are, so I have renamed them so.

I don't mean to insult by the comparison, but I think these fondants are rather Piaf-esque. They look a little awkward, and seem a little uncomfortable when thrust into the spotlight, but give them a chance and they'll blow you away.


They are lusciously chocolatey, rich and sweet. I don't think I'd bother with the ice-cream next time though. Some cold pouring cream would be just as good, and I even snaffled down the one you see here without any accompaniment whatsoever. Et non, je regrette rien.

Annoyingly, you need ramekins. But if you feel like taking risks, you could use teacups in a water bath.

Melting Chocolate Fondants
adapted from How to Eat
You will need:

125g dark chocolate
125g butter
3 eggs
150g sugar
3 tbsp flour

  1. Melt the chocolate and butter together, then beat in everything else.
  2. Pour into ramekins - I got 8 in all, but if you have bigger dishes, you might only make 6. Chill until needed - they will sit happily in the fridge for a few days,
  3. Heat the oven to 200°C, and bake the fondants on a baking tray for 10 minutes only. Give them just 8 if you like really gooey chocolate puddings.
  4. Serve immediately, with cream, ice-cream or nothing at all.

8 comments:

  1. these look like the kind of things that could go perillously wrong!... oh and your hands are beautiful... just maybe need a little mani... x

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  2. I'm going to turn into a slimy pile of goo from reading your blog. I hope you momentarily feel guilty then post more desserts.

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  3. I loved that film!

    The re-name is right on the money!!

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  4. I hope that i can cook this without the help of my dictionary... But no chance :( But i try keep trying

    Learn german ! ;)

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  5. Ohhh...love in a ramekin!

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  6. I absolutely love that film... can't remember the actress's name but she is wonderful. I made this puddings about ten years ago, they were awesome and I must make them again.

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  7. Wow how am I spossed to work with that image in my head all day? You know what I think I can smell it...mmmm.

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That's what he said.

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