Chocolate fondant cakes with chrysanthemum tea sauce

Chocolate fondant cakes with chrysanthemum tea sauce

Fondant au chocolat et sauce de thé de chrysanthème

By
From
Luke Nguyen's France
Serves
8
Photographer
Alan Benson

Everyone loves chocolate fondant cakes, but these are better, as I’ve added chrysanthemum flowers to the sauce, which is mildly sweet, with a lovely herbal honey note. The flowers make a great garnish too.

Ingredients

Quantity Ingredient
50g melted butter, for greasing
dutch cocoa powder, for dusting
275g bittersweet dark chocolate, (at least 70% cocoa solids)
225g unsalted butter
400g caster sugar
1/2 teaspoon vanilla extract
5 large free-range eggs, beaten
200g plain flour, sifted
dried chrysanthemum tea flowers, (see below), to garnish
24 fresh raspberries

Chrysanthemum tea sauce

Quantity Ingredient
95g light brown sugar
12 dried chrysanthemum tea flowers, (these are sold in Asian stores as ‘chrysanthemum tea’)

Method

  1. To make the chrysanthemum tea sauce, combine the sugar and 60 ml water in a small saucepan and bring to the boil over medium heat. Remove from the heat and add the chrysanthemum flowers, gently swirling the pan to combine. Set aside and allow the flavours to infuse and cool.
  2. Preheat the oven to 180˚C. Using upward strokes, heavily brush the melted butter all over the inside of eight 150 ml pudding moulds or ramekins. Chill them in the fridge or freezer.
  3. Once the ramekins are chilled, brush more melted butter over the chilled butter layer, then add a good spoonful of cocoa powder to each ramekin. Tip the ramekins, so the cocoa powder completely coats the butter. Tap out any excess cocoa.
  4. Gently melt the chocolate and butter in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly, then whisk the beaten eggs into the mixture a little at a time. Fold in the sifted flour and a pinch of sea salt until you have a smooth batter.
  5. Divide the batter among the ramekins, filling each one about two-thirds full. Place on the middle shelf of the oven and bake for 12 minutes.
  6. Remove from the oven, run a knife round the edges and tip the cakes out onto serving plates. Drizzle with the chrysanthemum tea sauce, garnish with dried chrysanthemum flowers and serve with the raspberries.
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