Chocolate Fondant Recipe by Chef Andrew Lawlor of Le Plancha

Chocolate Fondant Recipe

Armed with just a handful of ingredients and Chef Andrew Lawlor of Le PLancha’s Chocolate Fondant Recipe you’ll whip up this crowd-pleaser in no time.

Ingredients:

75g chocolate
65g butter
65g sugar
40g plain flour
2 eggs
2 x cappuccino cups

Method:

1. Melt butter & chocolate over bain marie and cool to room temperature.
2. Place eggs and sugar in a mixing machine with the chocolate and whisk on a medium speed for five minutes.
3. Fold in sieved flour. Get the cups & butter and coat with cocoa powder.
4. Divide the mixture between the two cups. Rest for a half hour before cooking.
5. Bake at 180c (170c for a fan oven) for 10-12 minutes until a dome has formed on the top of the mixture that is firm to touch.
6. Allow to rest for 2 minutes, carefully turn out onto a plate. Serve with cream or ice cream & fresh berries. Enjoy!

RECIPE BY CHEF ANDREW LAWLOR OF LE PLANCHA

Le Plancha was opened in 2011 in Blackrock by Chef Andrew Lawlor and Eimear Brannelly and in 2016 it reloacted to Monkstown. Andrew has worked as a chef for over twenty years and his travels through France, Portugal & Spain have greatly influenced Le Plancha.

Their emphasis is on making everything where possible in house from their freshly baked bread, homemade ice cream and their crackers for cheese.

www.leplancha.ie
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