For the ultimate chocolate indulgence, this gooey chocolate and cherryfondant from pastry chef and consultant Daniel Fletcher is sure to fit the bill. Served with a cool and creamy yoghurt ice cream to cut through the rich chocolate dessert.
Daniel Fletcher has worked as a top level Pastry Chef under such prestigious names as Jason Atherton, Gordon Ramsey and Tony Fleming. He now acts a Pastry Consultant based in London and hosts pop up bakery Sweet.
Start with the yoghurt ice cream, place the cherry purée in a pan over a medium heat and bring to the boil
In a large bowl, whisk together the yolks and the sugar, then gradually add the purée and continue to whisk, ensuring that the mixture reaches 85°C whilst whisking
Pass the mixture through a fine sieve into a bowl placed over iced water so that it cools down quickly. Once cool, mix in the yoghurt and kirsch until combined and churn in an ice cream machine until set
For the chocolate sauce, add the cream, water, salt and sugar to a pan and bring to the boil. Whisk in the cocoa powder and return to the boil
Boil for 1 minute, then remove from the heat and add the chocolate. Once melted, pass over the sauce through a fine sieve, and allow to cool in a bowl set over iced water to cool
Grease ten darioles or fondant moulds with butter then dust with cocoa powder, reserve in the fridge until needed
Gently melt together the chocolate and butter in a bowl set over simmering water, then set aside. In a large bowl whisk together the whole eggs, yolks and sugar until light and creamy (a sabayon)
Whisk the flour into the melted chocolate and then gently mix this into the egg sabayon until combined
Leave the mix out at room temperature, mixing gently at regular intervals until the mixture has lost a quarter of its volume
Preheat the oven to 180°C/gas mark 4
Pipe, or gently spoon, the mixture into the moulds until half full, then add three griottine cherries to each fondant before covering with the rest of the mixtures until each mould is three-quarters full
Bake in the preheated oven for 8 minutes
To serve, get the plate ready while the fondants are cooking. Paint a smear of chocolate sauce over the centre of each serving plate and place a spoonful of cocoa nibs to one side
Carefully unmould the cooked fondants on to each plate and place a quenelle of the cherry yoghurt ice cream on top of the cocoa nibs. Add a chocolate decoration if liked, and serve any remaining chocolate sauce on the side
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