Chocolate Fondants

Naaaahhhh.... ini dia salah satu cemilan hari ini yang bikin keluarga ku tercinta pada mabuk kepayang... Coklat gitu loch.. hehehhehehe... ^_* 

Anyway, resep yang kali ini aku praktekkan itu dari coretan-coretan hasil nonton acara-nya Om Curtis Stone "Take Home Chef" TLC (cieee... cieee... serasa kenal deh manggil-manggil Oom...).

Ternyata setelah googling di internet, ada loh resep-nya... Kalo penasaran silahkan klik aja link-nya di Take Home Chef, Episode 21: Carolyn's Menu yaaa...

Oiya ... aku cuman praktekkin 1/2 resep aja loh... Trus yang perlu diIngat, hati-hati sama timing saat pemanggangan-nya yaaa... Soalnya sangat-sangat tricky gitu deh. Maksudnya sih supaya tetep dapet Lelehan Coklat yang maknyuuuusss... Trus Kondisi Cake-nya tetap Matang sempurna gituh..

Photo yang ini diambil pada saat Proses pen-Dusting-an (pelapisan bubuk coklat)

Siap-siap ketagihan berats sama cemilan yang satu ini ya Temanssss.... ^_*

Take Home Chef, Episode 21: Carolyn's Menu

INGREDIENTS

1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter

Unsweetened cocoa powder, for dusting

8 ounces/210 g dark chocolate (70% cocoa solids), chopped

4 large free-range eggs

4 large free-range egg yolks

2/3 cup/135 g sugar

1/3 cup/50 g all purpose flour, sifted

1 cup/240 ml whipping cream

8 ounces/225 g dark chocolate (70% cocoa solids), chopped

Vanilla ice cream, to serve

PREPARATION:

1. Preheat the oven to 400°F/200C.  Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter.  Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
2. Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture.  Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
3. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
4. Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat.  Turn off the heat and add the chocolate.  Stir constantly until melted and smooth.
5. Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen.  The fondants will slide out onto the plates.  Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.

Chocolaaaaaatttttssss.....