Chocolate Fondant with its gooey melted chocolate centre has always been a firm favourite, with everyone! Now it is even better. Pastry Chef Nicolas van der Walt from the FBI chef school added chocolate infused Castle Milk Stout for measure. Nom-nom. Enjoy!
500g dark couverture chocolate (e.g. Lindt 70%)
6 egg yolks
215g cake flour
100ml Castle Milk Stout (Chocolate infused)
Melt the chocolate and butter slowly together. Mix the eggs, egg yolks and milk stout well.
Temper the chocolate mixture into the eggs mixture (add it bit by bit while you keep on stirring).
Lastly fold the flour into the mixture.
Pour into greased moulds and bake at 160°C for 30 minutes.
Dish up while warm with dollops of thick cream, or ice cream, and a Chocolate flavoured Castle Milk stout on the side.