Q&A with Bonar from ChildFund
We got to chat to our wonderful Madden Street member, Bonar Bell. He shares with us a bit about his role at ChildFund and we get to learn some fun facts about him. Read on to find out more...
"A gooey rich dessert enjoyed by all. This is the reason I managed to get my wife to date me over 16 years ago!"
5 egg yolks
250g dark chocolate
50g plain flour
- Prepare 8 ramekins by greasing all sides with butter and coat with sugar.
- Set up a pan of water to bring to the boil for bain-marie.
- Melt butter and chocolate gently in a separate pot, until melted and smooth.
- Whisk eggs for 10 mins until fluffy and aerated.
- In a separate bowl mix together egg yolks and sugar, and warm over bain-marie. Whisk egg mixture until sugar starts to dissolve and the mixture thickens. The ‘lines’ made in the mixture should hold when thick enough – to make a sabayon.
- Mix slightly cooled chocolate mixture into sabayon and mix until smooth.
- Lightly fold this mixture, half at a time, into the whisked eggs.
- Sieve in flour and lightly fold until mixture is combined.
- Pour mixture evenly between the ramekins. This should be a generous cup per serve.
- Place ramekins in fridge until ready to cook. The mix will last in fridge for a few days if covered.
- When ready to cook, preheat oven to 190˚C.
- Place ramekins on a tray and cook for 14-15mins.
- Lightly dust with icing sugar to serve. Fondants can be served with ice cream or sorbet.
Fondant in the making...
With help from Grants family.