Eclipse of Elegance: A Rich Chocolate Fondant with Caramelized Mascarpone Puddle

Allergens

Dairy, Eggs

Ingredients

• 150g dark chocolate (70% cocoa) 150g unsalted butter 6 large eggs 6 large egg yolks 250g granulated sugar 1/4 tsp salt 100g all
• purpose flour 300g mascarpone cheese 120g granulated sugar (for caramel)

Instructions

1. a. Preheat oven to 200°C (400°F). Grease and dust six ramekins with cocoa powder, shaking off excess. Tap out any extra. b. Melt chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove from heat and let cool to room temperature. c. In a large bowl, whisk together eggs, egg yolks, sugar, and salt until pale and thickened. Slowly add the melted chocolate mixture, whisking continuously. d. Gently fold in flour using a rubber spatula, making sure no streaks remain. Divide batter evenly among prepared ramekins. e. Bake for 13 15 minutes until edges are firm and centers jiggle slightly when gently shaken. Remove from oven and let cool for 5 minutes before inverting onto serving plates. f. In a separate pan, heat mascarpone cheese, sugar, and 2 tablespoons of water over medium heat until sugar has dissolved and mixture is smooth. Pour one sixth of the caramelized mascarpone over each fondant.

Chef’s Insight

The secret to this dessert is in the balance between the molten center of the fondant and the rich, velvety caramelized mascarpone puddle.

Notes

Be sure to use high-quality dark chocolate for the best flavor.