Chocolate Fondant Recipe with Nori & GingerCourse: Dessert
This chocolate fondant recipe with Nori & ginger is neither cake nor mousse but something in the middle. This perfect flavour combo features Nori, also known as Karengo, a red seaweed which is flavourful and nutritious.
60g unsalted butter, plus extra to coat the fondant moulds (a vegetarian spread will also work)
1 tbsp cocoa powder
60g dark chocolate, broken into pieces
3 tbsp nori flakes
20g crystalized ginger, grated
1 egg (size 7) and one egg yolk
50g caster sugar (or vanilla sugar for extra flavour)
pinch of salt
1 tbsp plain flour (a gluten-free flour mix for cakes will also work)
- Pre-heat the oven to 200 C and put a baking tray on the middle shelf.
- Butter the inside of 4 ovenproof Dario moulds (or ramekins), and coat with the cocoa.
- Put the butter and chocolate into a heatproof bowl set over a pot of simmering water; make sure the bowl doesn’t touch the boiling water. Stir occasionally until melted. Allow to cool slightly.
- Add the Nori & the grated ginger and combine.
- Whisk together the egg and the yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate & butter mixture and then fold in the flour. Spoon into the prepared moulds, stopping just shy of the top.
- Put the moulds on to the hot baking tray and cook for 12 minutes, until the tops are set and coming away from the sides of the moulds.
- Leave to rest for 30 seconds and then serve turn out on to plates, with thickened cream or plain ice cream and fresh strawberries.
- Note: these puddings will not wait around once cooked, but you can prepare everything ahead, even fill the moulds, and cook them when you are absolutely ready 🙂
- Tip: There are many other lovely sweet concoctions that can be made using various seaweeds….re-hydrating seaweed in something sweet like a juice, tea or even liqueur, impart to them a flavour (and sometimes a colour) that is perfect for dessert. Both the seaweed jelly (agar or carrageenan) or the leaves can be really interesting ingredients in desserts. Rehydrated in a ‘sweet’ liquid (juice or fruit tea) seaweeds can be used in cakes, fruit salads or as crystallised or confit garnishes.