Este fondant de chocolate é a sobremesa ideal para os amantes de chocolate. Com uma textura rica e húmida que se derrete na boca, é surpreendentemente simples de fazer. A combinação do chocolate intenso com a doçura dos pêssegos frescos cria um contraste delicioso, tornando-o perfeito para uma ocasião especial ou simplesmente para satisfazer um desejo por algo doce.

Ingredientes

  • 200g de Chocolate Negro
  • 6 Ovos
  • 100g de Manteiga
  • 100g de Açúcar
  • Pêssegos
  • Chantily

Preparação

  1. Comece por aquecer o forno a 180ºC a 200ºC. Derreta o chocolate com a manteiga. Bata as gemas com açúcar até obter um creme bem fôfo.
  2. Bata também as claras em castelo.
  3. Misture tudo envolvendo lentamente. Leve a forno numa forma de tarte, durante 11 a 20 minutos (barrada com manteiga e enfarinhada).
  4. Vá experimentando com um palito até sair seco.

From our kitchen to yours, a dessert that truly melts the heart. Here’s the English version of this indulgent recipe.

Chocolate Fondant with Peaches

This chocolate fondant is the epitome of decadent simplicity. Unlike a lava cake with a molten centre, this type of fondant is a rich, intensely chocolatey, and almost flourless cake with a dense, moist crumb that simply melts in your mouth. It’s a sophisticated dessert that relies on the quality of its few ingredients to truly shine, making it a perfect showcase for a beautiful, high-quality dark chocolate.

The success of this fondant lies in the perfect pairing of rich, dark chocolate with the delicate sweetness of fresh peaches. For an extra layer of flavour, you could try grilling or lightly caramelising the peach slices before serving to intensify their natural sugars. While the recipe is perfect as is, a small pinch of flaky sea salt sprinkled over the top before serving can beautifully enhance the chocolate’s depth. Serve with a generous dollop of freshly whipped cream, or for a tangy contrast, a spoonful of crème fraîche.

The key to achieving that perfect, fudgy texture is all in the baking time. The original recipe gives a wide range of 11 to 20 minutes, as the final texture is a matter of personal preference. The instruction for a “dry” skewer suggests a more cake-like result. However, for a classic melt-in-the-mouth fondant texture, you should aim for a skewer inserted into the centre to come out with moist, sticky crumbs, but not wet batter. Be sure to fold the egg whites in gently; this is what gives the fondant its unique light-yet-dense structure.

Ingredients

  • 200g Dark Chocolate
  • 6 Eggs
  • 100g Butter
  • 100g Sugar
  • Fresh peaches, for serving
  • Whipped cream (or Chantilly), for serving

Preparation

  1. Preheat the oven to 180°C – 200°C (160°C – 180°C Fan / Gas Mark 4-6). Grease and flour a tart tin.
  2. Melt the chocolate and the butter together in a heatproof bowl set over a pan of simmering water (a bain-marie)[3].
  3. In a separate bowl, beat the egg yolks with the sugar until the mixture is pale and very fluffy.
  4. In another clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the cooled chocolate mixture into the egg yolk mixture, then slowly fold in the beaten egg whites until just combined.
  6. Pour the batter into the prepared tart tin and bake for 11 to 20 minutes. The cooking time will determine the final texture, so keep a close eye on it.
  7. Test with a skewer; for a fudgy texture, it should come out with moist crumbs attached. For a more cake-like texture, it should come out clean.
  8. Serve warm with fresh peach slices and whipped cream.