The Taste of Love… executive head Chef David POrters very own RECIPE
With the week that’s in it… we asked Executive Head Chef David Porter what his something sweet suggestion would be, to win over your someone special’s heart this Valentines Day, you can make this at home yourselves guys… here’s the recipe below…
A sensual Chocolate Dessert…
Chocolate Fondant- Chocolate Molten Pudding
- 6 oz semi-sweet chocolate
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- Pinch salt
- 2 tbsp all-purpose flour
- Confectioners’ sugar for dusting
What to do …
- Position a rack in the centre of the oven. Preheat the oven to 375c. Butter and flour 4 (6-ounce) ramekins . Tap off any excess flour, place on baking sheet.
- In a large clean bowl, beat the eggs, egg yolk, sugar, and salt until thickened and pale
- in a bowl over barely simmering water, add the chocolate and butter and melt, stirring occasionally, until smooth and well combined.
- Quickly and carefully fold the chocolate mixture and flour into the egg mixture until well combined.
- Divide the batter between the prepared molds. The cakes can be prepared ahead to this point, then stored in the refrigerator for up to 8 hours. Place at room temperature for about 30 minutes before baking.
- Bake for 10-12 minutes, until the edges of the cakes are firm and the centre jiggles just slightly. At this point, it can be somewhat difficult to tell if the cakes have been cooked long enough. I highly suggest testing one cake on its own before baking the rest in order to get the timing just right.
- Remove the cakes from the oven allow them to sit for 1 minute. Gently loosen the edges with a thin knife and invert onto a small plate. Be careful, as the molds will still be quite hot. The cakes should unmold on their own after a few minutes. Serve immediately. Top with a dusting of icing sugar and garnish with fresh strawberries, if desired.