01.01.2003 -dessert - chocolate Fondant Chocolate Cake with Citrus Fruit « This fondant chocolate cake is an excellent way to involve the children in preparing for the Christmas festivities, as it does not need to be baked. No risk of burning, as this is a cold dessert that sets in little ramekins. »  Send to a friend  Print  Send your commentIngredients
Serves 6
14 oz (400 g) dark chocolate
4/5 cup (20 cl) crème fraîche
3 egg yolks
2 tbsp cocoa powder
5 oz (150 g) candied citrus peel
2/5 pint (200 g) whipping cream
1 liqueur glass of orange liqueur or Grand Marnier
Preparation
To prepare the ingredients
Cut the candied peel into pieces
Separate the egg whites from the yolks
Break the chocolate and put it in a bowl
Fill a large saucepan with water, heat it up and put the bowl of chocolate on top
Lower the heat and melt the chocolate in the bain-marie. When it has melted, stir well and remove from the bain-marie
Preparation
Add the egg yolks to the chocolate one by one, stirring continuously
Add the cream and pieces of candied peel. Mix well
Pour into ramekins or glasses, filling them about ¾ full
Refrigerate for 4 hours. Twenty minutes before serving, pour the whipping cream into a bowl and put it in the freezer
Remove the bowl from the freezer and whip the cream
When it is well whipped, add a little orange liqueur
Whip again and spoon the cream into the ramekins on top of the chocolate fondant. Sprinkle with cocoa powder and serve.
Suggested drink or winesRecommended wine: Domaine de Durban - Muscat de Beaumes de Venise 2004
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