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Desserts
Dark chocolate fondant with an orange centre
The molten-centred fondant is the dessert of ten minutes in the oven and a teaspoon sinking in. Here the centre isn't only chocolate: it's a nugget of frozen Minnelea Extra Orange Marmalade that turns fluid as it bakes and surprises you with a warm citrus streak. Cardamom in the batter bridges cocoa and zest. Serve it the moment you turn it out.
Method
- At least an hour ahead, spoon the Minnelea Extra Orange Marmalade into 6 small mounds on a sheet of baking paper and put them in the freezer: they need to set into small firm discs.
- Melt the chocolate and butter in a bain-marie, stirring; take off the heat and leave to cool to lukewarm.
- Whisk the whole eggs, egg yolks and sugar with electric beaters until the mixture is pale and foamy.
- Pour the lukewarm chocolate over the whisked eggs, then fold in the sifted flour and the crushed cardamom seeds.
- Butter the moulds and dust them with the unsweetened cocoa, turning them so the sides are evenly coated.
- Fill each mould halfway, set a frozen disc of marmalade in the centre and cover with the rest of the batter, up to 1 cm below the rim.
- Bake in a preheated conventional oven at 200°C (390°F) for 10–12 minutes: the edges should be set, the centre still just wobbly.
- Rest for 1 minute, run a thin blade around the edge and turn out onto the plate. Serve straight away, with a spoonful of cold Greek yogurt alongside.
Minnelea products for this recipe
The preserves used in this recipe.
• The frozen disc is what holds the marmalade in the centre instead of letting it disperse into the batter: don't skip the step.
• Every oven is different: on your first attempt, sacrifice a test fondant at exactly 10 minutes.
• Storing: the fondant has to be served as soon as it is made. Filled moulds will wait in the fridge for up to 24 hours: bake them straight from cold, adding 1 minute.
• Allergens: eggs, milk and dairy (butter, yogurt), gluten (flour). Possible traces of nuts in the chocolate: check the label.
• Variations: with potato starch in place of the flour, the batter has no gluten-containing ingredients among its components (check labels and cross-contamination); without cardamom for a more classic profile; with fiordilatte ice cream instead of yogurt for special occasions.
• The pairing: cardamom shares its citrus notes with orange zest and bridges across to the toasted edge of the cocoa. A pinch of the crushed seeds, no more.
• Plating: a flat dark or cream plate, the fondant opened at the table, the dark flow with its orange streak clearly visible. A quenelle of yogurt to one side, nothing else.
A Minnelea take on the after-dinner dessert, built around our Extra Orange Marmalade – Artisan, Preservative-Free: real Cilento fruit, a short ingredient list, no added pectin.
• Every oven is different: on your first attempt, sacrifice a test fondant at exactly 10 minutes.
• Storing: the fondant has to be served as soon as it is made. Filled moulds will wait in the fridge for up to 24 hours: bake them straight from cold, adding 1 minute.
• Allergens: eggs, milk and dairy (butter, yogurt), gluten (flour). Possible traces of nuts in the chocolate: check the label.
• Variations: with potato starch in place of the flour, the batter has no gluten-containing ingredients among its components (check labels and cross-contamination); without cardamom for a more classic profile; with fiordilatte ice cream instead of yogurt for special occasions.
• The pairing: cardamom shares its citrus notes with orange zest and bridges across to the toasted edge of the cocoa. A pinch of the crushed seeds, no more.
• Plating: a flat dark or cream plate, the fondant opened at the table, the dark flow with its orange streak clearly visible. A quenelle of yogurt to one side, nothing else.
A Minnelea take on the after-dinner dessert, built around our Extra Orange Marmalade – Artisan, Preservative-Free: real Cilento fruit, a short ingredient list, no added pectin.