This is a classic and spectacular dessert for Valentine’s day, made simpler and quicker by using dark chocolate truffles for the molten filling (a recipe for these is next). So, this becomes a much simpler and quicker dessert to prepare.
25/15/6
Ingredients:
190g (7 oz) dark chocolate, (at least 60%) cocoa solids
100g (3 ½ oz) butter, softened
35g (1 ¼ oz) ground almonds
2 large free-range eggs, separated
35g (1 ¼ oz) cornflour (cornstarch)
85g (3 oz) caster sugar
6 good-quality dark chocolate truffles (see next recipe)
Method:
Pre-heat your oven to 180°C (160°C fan/360°F/gas mark 4). Finely grate 40g (1 ½ oz) of the chocolate. Rub a little of the butter all over the inside of 6 dariole moulds (about 125ml [1/2 cup]). Dust well with the grated chocolate, shaking out and reserving any excess. Set aside on a baking tray.
Melt the remaining chocolate (including any reserved gratings) together with the butter in a small heatproof bowl over a pan of barely simmering water (or in a microwave-proof bowl in the microwave set on full power for 2-3 minutes, stirring once). Do not overheat or the chocolate will seize (turn solid). Scrape this mixture into a bigger bowl, then beat in the almonds, egg yolks and cornflour.
Add the egg whites to a clean and dry bowl and whisk until they form stiff but not dry peaks. Gradually beat in the caster sugar (you may want to use an electric whisk for this).
Carefully fold the egg-white meringue into the chocolate mixture. Spoon half of the resulting mixture into the base of the moulds, place a truffle on top, then cover and fill the moulds with the remainder. Smooth the tops.
Transfer to your pre-heated oven and bake for 10-12 minutes until risen and slightly wobbly. Turn the fondants out onto plates and serve warm with a jug of cream.
