Recipe Chocolate fondant with roast rhubarb and cinnamon cream : Practical and Delicious

Recipe Chocolate fondant with roast rhubarb and cinnamon cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate fondant with roast rhubarb and cinnamon cream. You are currently reading Recipe Chocolate fondant with roast rhubarb and cinnamon cream : Practical and Delicious. This recipe is the creation of the chef Gemma Luongo. Recipe Chocolate fondant with roast rhubarb and cinnamon cream requires 55m, cook 45m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These delicious chocolate mounds have a sumptuously soft centre.

Ingredients:

13 Ingredients

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  20g butter, melted, for greasing
  
  
  


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  1/3 cup cocoa powder, to dust
  
  
  


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  250g 70% cocoa dark cooking chocolate, broken into pieces
  
  
  


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  250g butter, chopped
  
  
  


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  5 eggs
  
  
  


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  5 egg yolks
  
  
  


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  2/3 cup caster sugar
  
  
  


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  2/3 cup plain flour, sifted
  
  
  


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  2 bunches rhubarb, trimmed, cut into 8cm lengths
  
  
  


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  2 tbsp caster sugar, extra
  
  
  


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  300ml tub double cream
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  2 tbsp cocoa powder, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Brush eight 1 cup-capacity dariole moulds with melted butter. Line the base of each mould with a 5cm square of baking paper. Brush moulds again with melted butter and dust the base and sides with cocoa powder (see tip). Place chocolate and butter in a small heavy-based saucepan over medium-low heat. Cook, stirring often, for 2 to 3 minutes or until melted and smooth. Pour into a large heatproof bowl.
  
  
  


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  Step 2
  
  
  
  
  Using an electric mixer, beat eggs, egg yolks and sugar for 3 to 5 minutes or until pale and fluffy. Using a large metal spoon, fold egg mixture into chocolate mixture until almost combined. Add flour. Fold until just combined. Divide mixture evenly between prepared moulds. Place in fridge overnight to chill.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Line a large baking dish with baking paper. Place rhubarb, in one layer, in dish. Sprinkle with extra sugar. Bake for 20 minutes or until soft but still holding its shape.
  
  
  


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  Step 4
  
  
  
  
  Reduce oven temperature to 180°C/160°C fan-forced. Place moulds on a large baking tray. Bake for 20 minutes or until just set (fondants will wobble slightly when touched). Set aside for 2 minutes. Run a flat bladed knife carefully around the edge of each mould and using a clean tea towel, carefully turn onto each serving plate.
  
  
  


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  Step 5
  
  
  
  
  Place cream in a large bowl. Add cinnamon. Whisk until thick and well combined. Dust fondants with extra cocoa. Serve with rhubarb and whipped cream.
  
  
  

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