Death by chocolate.
You know that question, “What will be your last meal before you die?” I always find it fascinating where different people have different answers and usually the meal is related back to the childhood, or something they are really craving for right there and then. I actually don’t know what my last meal would be, but I actually do not mind to accidentally slip into a giant pot of chocolate and drown it. At least I can say I am still irresistible after I die! LOL!
Sometimes you just want something simple but also to indulge yourself with something naughty, chocolate for instance, and perhaps lots of it? This fondant au chocolate recipe from Trish Daseine’s cookbook, “Nobody does it better”, is exactly the perfect solution to beat the blues. I bet Bridget Jones will have the whole chocolate cake in one sitting, singing along to “All by myself” in front of TV. But for me, the chocolate cake is the perfect solution for stress relief. Or perhaps pure gluttony, but totally worth it.
When I did the olive oil and sea salt chocolate cake, some who followed my recipe and didn’t like it as they expected it to be a fluffy soft chocolate cake, and also the acquainted combination of olive oil and sea salt that not many people are used it, but I absolutely adore it. Similar to this recipe, it only uses one tablespoon of flour, so if you are expecting a nice soft fluffy chocolate cake, then this is not for you.
This Fondant Au Chocolate is thick, rich, dense, like eating chocolate ganache by the mouthful. The recipe says don’t touch it and fridge it for at least overnight and it will be even more amazing but seriously, who could really resist the temptation when it is fresh out of the oven? But this time you seriously have to trust the recipe, the chilled fudge-like chocolate is simply unbelievable, not for the faint hearted.
A Table for Two is currently touring New Zealand to celebrate Wellington On A Plate with three other bloggers, so I’ll try my best to keep the blog active whenever I can grab hold of internet but make sure you follow ATFT on Twitter for all the latest updates here at Wellington.
Wish you all have a lovely weekend, eat well and prosper.
Fondant au chocolate (serve 8) Recipe from Nobody does it better by Trish Deseine Ingredients 200g good quality dark chocolate, minimum 65% cocoa solids 1 tbsp double-strength espresso coffee, hot 200g butter, softened 200g sugar 5 eggs 1 heaped tablespoon plain flour Method 1. preheat the oven to 180C/350F. Great and flour a 25cm sandwich tin. (I used a formspring tin) 2. Break the chocolate into small pieces and put them in a mixing bowl, then set the bowl over a saucepan of barely simmering water. Pour the hot coffee onto the chocolate and stir until the chocolate has melted. Add the butter and let it melt into the chocolate. 3. Add the sugar and stir well, then break the eggs into the mixture one at a time, stirring well after each addition. Finally mix in the flour. 4. Pour the mixture into the sandwich tin and bake for 20-25minutes. The cake should be still very moist in the centre. 5. Remove from the oven and leave to cool completely before turning out. Wrap the cake in foil and try to resist eating it for at least a day. It will taste so much better.
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