Chocolate Fondant Cake with Santonego Essence
Category: Desserts
Servings: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 600 ml |
| Butter | 70 g |
| All-Purpose Flour | 80 g |
| Egg Whites | 6 |
| Egg Yolks | 4 |
| Dark Chocolate (grated) | 80 g |
| Vanilla Icing Sugar | 60 g |
| Santonego Essence | To taste |
Instructions
-
Prepare the Milk Base:
Begin by placing the whole milk in a saucepan. Heat it over medium heat until it comes to a gentle boil. Keep an eye on it to prevent it from overflowing. -
Create the Roux:
In a separate pot, melt the butter over low heat. Once melted, add the all-purpose flour to the butter and toast it gently, stirring continuously. Allow it to cook for a few minutes until it takes on a light golden color, ensuring the flour is fully toasted. -
Combine Milk and Roux:
Gradually pour the boiling milk into the toasted flour mixture, a little at a time, while continuously whisking to avoid lumps. Keep whisking as you incorporate the milk until the mixture turns into a smooth, lump-free sauce. -
Prepare the Custard:
Once the mixture reaches the desired smoothness, remove it from the heat. Stir in the vanilla icing sugar, egg yolks, and grated dark chocolate. Continue stirring until the chocolate is fully melted and the custard becomes rich and glossy. Let the mixture cool to room temperature. -
Whisk the Egg Whites:
While the custard is cooling, place the egg whites in a separate mixing bowl. Using an electric mixer, beat them to soft peaks. Gradually add in the remaining sugar and continue to beat until the egg whites form stiff peaks. -
Fold the Mixtures Together:
Once the custard has cooled down, gently fold the whipped egg whites into the chocolate mixture. Be careful not to deflate the egg whites too much. This will help create a light, airy texture in the final cake. -
Prepare the Ramekins:
Grease two individual ramekins with butter, ensuring that the sides are well-coated. Dust the inside of each ramekin with granulated sugar, making sure the surfaces are evenly covered. -
Fill the Ramekins:
Carefully spoon the chocolate mixture into the prepared ramekins. Leave about an inch from the top to allow space for the cake to rise as it bakes. -
Bake the Cakes:
Preheat your oven to 180°C (350°F). Place the ramekins in a baking dish and pour hot water into the dish around the ramekins (a water bath or “bagnomaria”). This will help the cakes bake gently and evenly. Bake for 20 minutes, or until the cakes are set and the tops have formed a light crust. -
Serve and Enjoy:
Remove the ramekins from the oven and allow the cakes to cool slightly. Drizzle a little Santonego essence over the top of the warm chocolate cakes before serving. Enjoy these indulgent fondant cakes while they are still warm for the best experience.
Tips:
- For an extra layer of decadence, you can add a dollop of whipped cream or a scoop of vanilla ice cream alongside the cake.
- Santonego, a unique Italian liqueur, adds a fragrant and aromatic touch to the dessert. Adjust the amount to suit your taste.
- Serve these chocolate fondant cakes as a luxurious finish to any special meal or as a delightful treat for two.
Enjoy this delightful dessert that combines rich, velvety chocolate with the unique flavor of Santonego, creating a memorable and indulgent treat.
