If you're looking to impress with a dessert that’s both indulgent and intriguing, this Chocolate Fondant with Chili and Sea Salt is your go-to. It’s a delightful symphony of rich chocolate with a subtle kick of chili, finished with a sprinkle of sea salt for balance.
The star of this dessert is the bittersweet chocolate, preferably with 70% cocoa, ensuring a deep, rich flavor. The unsalted butter gives the fondant its luscious texture, while granulated sugar balances the bitterness of the chocolate. Eggs are crucial for structure and richness. A touch of all-purpose flour is just enough to hold everything together without making it cakey. The secret twist comes from chili powder, adding a subtle heat that complements the chocolate. Finally, a sprinkle of sea salt enhances all the flavors, providing a gourmet finish.
Serve these fondants warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. A few fresh raspberries or a mint sprig can add a nice contrast and visual appeal. If you’re feeling adventurous, try pairing it with a spicy red wine or a rich dessert wine for a decadent experience.
Start by preheating your oven to 400°F (200°C). This is crucial as you want a hot oven for the fondants to develop their classic molten centers. While the oven preheats, prepare your ramekins. Generously butter the insides and dust them with cocoa powder — this step ensures that the fondants release easily without sticking.
Next, set up a double boiler. Melt the bittersweet chocolate and unsalted butter together, stirring until you have a smooth, glossy mixture. Take your time here; you want the chocolate to melt evenly without burning.
In a separate bowl, whisk the eggs and granulated sugar until the mixture turns pale and fluffy. This should take a few minutes with a whisk or electric mixer. Gradually fold the melted chocolate into this egg mixture, being careful not to knock out the air you’ve just incorporated.
Now, sift the all-purpose flour and chili powder into the chocolate-egg mix. Fold gently until everything is just combined. Be mindful not to overmix; you want to keep the batter light.
Divide the batter evenly among the prepared ramekins, filling them about two-thirds full. Sprinkle a pinch of sea salt on top of each. Place the ramekins on a baking sheet for easy handling and transfer them into the oven.
Bake for 12 to 14 minutes. You're looking for edges that are set but a center that's still soft. Once done, allow them to cool slightly — just a couple of minutes — before serving.
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