Chocolate fondant cake with fior d’arancia gelato

Chocolate fondant cake with fior d’arancia gelato

Torta al cioccolato fondente con gelato al fior d'arancio

By
From
PIDAPIPÓ
Serves
5

Chocolate fondant cake is like a self-saucing pudding, gooey and delicious. If you cook it correctly – pay careful attention to the cooking times to guarantee a properly soft centre – it’s the best thing ever. The gelato is made from fior di latte mixed with orange zest, a clean flavour that works beautifully with the chocolate.

Ingredients

Quantity Ingredient
150g dark chocolate (70% cocoa solids)
160g unsalted butter,, plus extra for greasing
3 eggs
3 egg yolks
1/2 teaspoon vanilla paste
85g caster sugar
45g plain flour
icing sugar, for dusting

Fior d’arancia gelato

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
zest of 2 oranges
645g milk
165ml pouring cream

Method

  1. For the fior d’arancia gelato, put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Add the orange zest, milk and cream to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden.
  6. Preheat the oven to 190°C. Grease five 50 ml ramekins with a little butter
  7. Melt the chocolate and butter together in a double boiler. Remove from the heat and leave to cool slightly.
  8. Whisk the eggs, egg yolks, vanilla and sugar together in a bowl until pale and fluffy. Sift over the flour and fold everything together, then add the chocolate and butter mixture and fold to combine. Pour the mixture into the prepared ramekins, transfer to the oven and bake for 12 minutes, or until the surface of the fondants is cooked but still soft to the touch.
  9. Remove the ramekins from the oven and turn the fondants out onto serving plates. To serve, dust the fondants with a little icing sugar and serve alongside a scoop of fior d’arancia gelato. Eat straight away.
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