My, love, there's only you in my life, the only thing that's right... [Endless Love, Lionel Richie]
Those lyrics pasted on our wedding day, someone from the band sang it for us. And I know, this love is endless.
I know, I know, he's not a cake type of man, and I know he doesn't like dark chocolate. But I am baking this hot chocolate fondant to change his thought about dark chocolate, that it can turn to be a fantastic dessert for two. And I know I am right, as he's enjoying every bit of it!
This is my entry for Valentine's Mingle which is organized by Meeta of What's For Lunch, Honey. I took the recipe from Gordon Ramsay's recipe book (I do love his book(s) as it doesn't contain coarse language) and this recipe works really well.
Hot Chocolate Fondant
Source: Gordon Ramsay: Makes It Easy. Gordon Ramsay. 2006.
“Whenever I'm asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime”
50g unsalted butter, plus extra to grease,
2 tsp cocoa powder, to dust,
50g good-quality bitter chocolate (minimum 70% cocoa solids), in pieces [I used Whittaker's Dark Ghana 72%],
1 free-range egg,
1 free-range egg yolk,
60g caster sugar,
50g plain flour
Heat the oven to 160C/Gas 3. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes. Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes. Turn the chocolate fondants out on to warmed plates and serve immediately. [I just served them in the ramekins]
Light the candles at 9:00pm, hold hands or even snuggle up in the sofa, enjoying every spoon of your love.
Happy Valentine's everyone!