Chocolate Fondant with Plums and Cognac
Baking and Desserts • French
Description
Chocolate fondant with plums and cognac
Ingredients
- Prunes 5 oz
- Cognac 0 fl oz
- Cocoa Powder to taste
- Liquid dark chocolate 5 oz
- Butter 5 oz
- Chicken Egg 3 pieces
- Wheat Flour 0 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Chop the prunes and soak them in brandy for 2 hours.
Step 2
Preheat the oven to 390°F and place a deep baking tray inside. Lightly grease 6 individual fondant molds with butter and dust them with a small amount of cocoa powder.
Step 3
Break the chocolate into pieces, combine it with diced butter, and melt it over a water bath. Mix the eggs with powdered sugar and beat with a mixer for 5 minutes until thickened. Add the cooled chocolate mixture, stir, then add the flour, sifted directly into the bowl, and mix again.
Step 4
Then gently add the prunes and cognac. Distribute the batter into the molds, place them on a baking sheet, and bake for 10–12 minutes.
Step 5
Carefully invert the finished fondants from their molds onto serving plates and serve immediately, for example, with cold whipped cream.
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