Will you try to make this Chocolate Fondant with Toffee Sauce by Chef Gabriela Tassile? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
Chocolate fondant
250g chocolate
150g butter
150g sugar
4 eggs
1 heaped soup spoon of flour
Toffee sauce
150g sugar
1 shot of cognac or brandy
1 carton of cream
INSTRUCTIONS
Chocolate fondant
1. Break the chocolate into chunks and place in a microwavable bowl with the butter.
2. Heat on low power for 1 minute at a time until melted.
3. Add the sugar and mix well.
4. Mix in the eggs and then add the flower.
5. Pour into a silicone mould.
6. Bake at 170º C for 10-12 minutes.
Toffee sauce
1. Place the sugar in a saucepan and heat until it turns a dark caramel colour.
2. Add in the brandy or cognac and then pour in the cream.
3. Cook slowly until it reaches the texture of syrup.