Wednesday, February 12, 2014

Gordon Ramsay’s Hot Chocolate fondant cake. molten. lava

Gordon Ramsay’s Hot Chocolate Serves 4 8 tablespoons (100 g) unsalted butter, plus extra to grease 4 teaspoons unsweetened cocoa, to dust 4 ounces (100 g) good-quality bittersweet chocolate (minimum 70% cocoa solids), in pieces 2/3 cup (120 g) superfine granulated sugar 2/3 cup (120 g) all-purpose flour Heat oven to 325° F.  Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter.  Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter.  Remove bowl from heat and stir until smooth.  Let cool for 10 minutes.Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.Sift the flour over the mixture and using a large metal spoon gently fold in.Divide the batter between the ramekins and bake for 12 minutes.Turn the chocolate fondants out onto warmed plates and serve immediately.