Chocolate Orange Fondants with a Ginger Ice Cream
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe came from Robert Hutchinson formerly Sous Chef
at Weston Park, Shropshire.
Chocolate Orange Fondants
Dark chocolate (Minimum 50% Cocoa)
80g unsalted butter
4 whole eggs
4 egg yolks
75g caster sugar
75g plain flour, sifted
3 oranges zested and juiced
1 dessert spoon Cocoa powder
butter and chocolate over a bain-marie. Mix well and
then allow to cool.
an electric mixer beat sugar and eggs until double
in volume. Add zest and half of the orange juice.
chocolate mix into this but try not to knock out too
in the flour and cocoa powder.
and flour pudding moulds and then three quarter fill
with fondant mix.
overnight if possible. Baked for 8 - 10 minutes at
190ºC / 375ºF.
should have a semi liquid center but hot inside.
separate recipe - <click
with a scoop of Ginger Ice Cream, Brandy Snap and
a cold Orange Custard