“Melt-in-Your-Mouth Cajun Chocolate Fondant with Spiced Coffee Cream”

Allergens

Eggs, Dairy (Milk, Butter)

Ingredients

• 6 oz dark chocolate (70% cocoa)
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/2 cup all
• purpose flour
• 4 large eggs
• 1 tsp Cajun seasoning blend
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup heavy cream
• 1 tbsp instant coffee granules
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of ground cloves

Instructions

1. Preheat the oven to 375°F (190°C). Grease and dust two ramekins with cocoa powder, tapping out excess. Set aside.
2. In a double boiler, gently melt the chocolate and butter together. Stir until smooth, then remove from heat and let cool.
3. In a separate bowl, whisk together the powdered sugar, flour, Cajun seasoning, cayenne pepper (if using), and a pinch of salt. Set aside.
4. In another bowl, whisk the eggs until slightly frothy. Gradually add the melted chocolate mixture to the eggs, stirring continuously. Then, gently fold in the dry ingredients until just combined.
5. Pour the batter into the prepared ramekins and place them on a baking sheet. Bake for 13 14 minutes or until the edges are set but the center is still slightly jiggly.
6. Meanwhile, heat the heavy cream in a small saucepan over low heat. Add the instant coffee granules, ground cinnamon, nutmeg, and cloves, stirring until dissolved. Simmer for 2 minutes, then remove from heat and let cool slightly.
7. To serve, carefully run a knife around the edges of each ramekin to loosen the fondant, then invert onto plates. Allow the fondant to sit for 30 seconds before lifting away the ramekin. Drizzle with the spiced coffee cream and garnish as desired.

Chef’s Insight

When preparing the fondant batter, ensure that all ingredients are at room temperature for a smoother texture.

Notes

The Cajun spices in this recipe give a subtle kick to the chocolate fondant, balancing the richness of the dessert.