Chocolate Chestnut Fondant Potsby Ginny Grant | Cuisine issue #151
200g dark chocolate, chopped (I used Whittaker’s 72%), plus extra to serv
200g butter, cubed, plus extra for buttering
6 egg yolks
200g caster sugar, plus extra for dusting
150g chestnut puree (I used Bio)*
creme fraiche or yoghurt to serve
Preheat the oven to 200°C. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted then set aside to cool slightly.
Whisk the egg yolks and sugar into the chocolate mixture. Remove 1⁄3 cup of the mixture to another bowl and whisk the chestnut puree through it, then fold this mixture into the chocolate, along with the flour.
Butter the insides of 6 x 1-cup capacity moulds generously, then sprinkle liberally with sugar. Divide the chocolate mixture among them.
Place the moulds on a baking tray then bake for 10-15 minutes. Remove from the oven and allow to rest for 3-4 minutes. Carefully run a knife around the edge of each mould then turn out.
Serve immediately with creme fraiche or yoghurt, topped with grated chocolate.
* Chestnut puree is available from specialty food stores.
Wine An Aussie sparkling shiraz.
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