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Warm Kidavoa Chocolate 'fondant' Recipe

Name: The French Laundrys Warm Kidavoa Chocolate 'Fondant' Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g dark chocolate (70% cocoa); 150 g unsalted butter; 100 g granulated sugar; 3 pieces eggs; 50 g all-purpose flour; 1 tsp vanilla extract; 1 pinch salt; 4 pieces ripe bananas; 50 g brown sugar; 1 tsp cinnamon; 1 tsp vanilla extract; 1 tbs lemon juice; 50 g unsweetened cocoa powder; 200 ml heavy cream; 30 g granulated sugar; 50 g dark chocolate (70% cocoa); 1 pinch salt

Inspired by The French Laundry

Time45m

Serves4

Roasted Banana 'Compote' and Rich Cocoa Sauce

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Frequently paired with

The best thing to pair and share with Warm Kidavoa Chocolate 'Fondant'

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JOEY Maker's Mark Peach Reserve

Try our signature Maker's Mark JOEY Reserve ‘Peach Brûlée’ Bourbon in the Peach Bourbon Tea, or reimagine a classic Old Fashioned with a JOEY Reserve upgrade.

sweet · fruity · rich

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Ingredients

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For the Kidavoa Chocolate Fondant

7.05 oz (200 g) dark chocolate (70% cocoa)

5.29 oz (150 g) Unsalted butter

3 1/2 oz (100 g) granulated sugar

3 pieces Eggs

1 3/4 oz (50 g) 00 bread flour

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

For the Roasted Banana Compote

4 pieces ripe bananas

1 3/4 oz (50 g) Brown sugar

1 tsp Cinnamon

1 tsp Watkins vanilla extract

1 tbs ReaLemon lemon juice

For the Rich Cocoa Sauce

1 3/4 oz (50 g) unsweetened cocoa powder

7/8 cup (200 ml) Heavy cream

1.06 oz (30 g) granulated sugar

1 3/4 oz (50 g) dark chocolate (70% cocoa)

1 pinch Celtic sea salt

Method

For the Kidavoa Chocolate Fondant

Melt the Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.

Mix Sugar and Eggs

In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened.

Combine Mixtures

Slowly add the melted chocolate mixture to the egg and sugar mixture, stirring continuously to combine. Add vanilla extract and a pinch of salt; mix well.

Add Flour

Gently fold in the all-purpose flour until just combined. Be careful not to overmix.

Prepare Ramekins

Preheat the oven to 200°C (400°F). Grease four ramekins with butter and dust with flour. Pour the chocolate mixture into the ramekins, filling them about 3/4 full.

Bake

Bake in the preheated oven for 10-12 minutes, until the edges are set but the center is still soft. Remove from oven and let cool for a minute.

For the Roasted Banana Compote

Prepare the Bananas

Preheat your oven to 180°C (350°F). Peel the ripe bananas and slice them in half lengthwise.

Mix Ingredients

In a bowl, combine the brown sugar, cinnamon, vanilla extract, and lemon juice. Toss the banana halves in this mixture until well-coated.

Roast the Bananas

Place the coated bananas on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, until caramelized and soft.

For the Rich Cocoa Sauce

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.

Mix Cocoa and Sugar

In a mixing bowl, combine the unsweetened cocoa powder and granulated sugar. Gradually whisk in the hot cream until smooth and well combined.

Add Chocolate

Add the dark chocolate and a pinch of salt to the cocoa mixture, whisking until the chocolate is fully melted and the sauce is glossy.