Chocolate fondant

Serves 6

• Ingredients

  Chocolate pudding

  100g chocolate - RDC PERU 62%
  100g chocolate - RDC ECUADOR 40% 
  200g unsalted butter 
  4 XL eggs - whole
  4 XL eggs - yolk only
  100g caster sugar
  40g plain flour
  50g unsalted butter, softened to coat the moulds
  50g cocoa powder for dusting the moulds

  Plum gel

  1kg plum, pitted and cut into chucks
  50g caster sugar
  50ml rice wine vinegar
  7g agar powder
  

  To serve

  2 each blood plums
  Vanilla bean gelato
  Dark chocolate curls

• Method

  Chocolate pudding

  Prepare the moulds

  1. Use pastry brush generously brush softened butter all over the inside of the moulds, and use straight upward strokes up the sides. Place moulds in fridge to set the butter.

  2. Brush softened butter one more time with the same upward strokes technic over the set butter coating, add in couple of spoonful of cocoa powder to coat all sides completely, then tap out any excess.

  3. Return moulds to fridge.

  Batter

  1. In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water (double boiler method).

  2. Stir until smooth and combined.

  3. In a separate bowl, whisk together the sugar, flour, and eggs until well combined.

  4. Gradually whisk the batter into the melted chocolate mixture until fully incorporated.

  Plum gel

  1. In a pot, combine the pitted plum chunks, rice wine vinegar and sugar.

  2. Cook over medium heat until the plums are soft and the liquid has reduced.

  3. Transfer the cooked plum mixture to a blender or food processor and blend until smooth.

  4. Return the blended plum puree to the pot.

  5. Bring the puree to a simmer.

  6. Gradually whisk in the agar powder until it is completely dissolved.

  7. Pour the hot plum mixture into a tray.

  8. Let the mixture set in the refrigerator until firm.

  9. Once the plum gel is set, blend it again until smooth.

  10. Pass the blended gel through a fine-mesh strainer or chinois to remove any lumps.

  To serve

  1. Preheat oven to 200C (with fan on if available).

  2. Pour 140g of the batter into each prepared mould.

  3. Bake at 200C for 10 minutes or until top just crusted up.

  4. Carefully turn chocolate pudding out onto one corner of the plate.

  5. Slice a thin disc of blood plum and place on top of the pudding.

  6. Cut a wedge of blood plum and plate as shown, with plum gel next to it.

  7. A scoop of vanilla ice cream, with crumbled chocolate curl at the bottom to stop sliding and a nice curl on top.

  8. Finish with icing sugar.