Dark Chocolate Orange Fondant

When you feel like being indulgent, and baking chocolate cake that oozes chocolate in the middle when cut into half, especially when you get the chocolate craving at nite at a whim and a fancy, try this. I just made it, and loved it. Its very light and fluffy and beautiful.

Chocolate fondant

Ingredients for 1 Fondant:
50g good dark chocolate (we use French Callebaut dark chocolate 54% cocoa solids)
5 droplets of dark chocolate
10g brown sugar
15g self raising wholemeal flour
10g almond meal
2 tsp olive oil butter
2 tsp orange juice
1 tsp port
1 egg, separated.
1 egg white.
Some cocoa powder for dusting ramekin.

1 round ramekin, about 10cm in diameters, and roughly 7cm tall.

Preheat oven to 160degF.

Very lightly and evenly wipe sides of a round ramekin with olive oil butter, and dust with cocoa powder. Cut a piece of baking paper to line the bottom of the ramekin, this facilitates taking the cake out when cooked.

Melt chocolate in a pot that is sitting on a pot of hot water. Switch heat off when water starts to boil. Take pot off the heat as soon as melting - do not want chocolate to overheat or it will hardened. Add in olive oil butter and mix together till blended. Add orange juice and liquer and fold in. Add egg yolk into chocolate mixture, and whisk the entire mixture. As egg yolk melts away, add in sugar progressively. Whisk until mixture turn creamy. ("Chocolate and Egg Yolk Mixture")

Whisk the 2 egg whites till it form soft white peaks. Do this process when the Chocolate and Egg Yolk Mixture is done, as the egg white needs to be folded in immediately otherwise it breaks down and turns runny again, if left to wait.

Fold egg white into the Chocolate and Egg yolk mixture. Put the remainder 5 droplets of dark chocolate onto mixture and poke into the mixture.

Bake in oven for 13 minutes. Take out, ease side of cake off with a knife. Gently turn ramekin upside down onto a serving plate. And gently let the cake out. And then turn it back up. The cake is very soft and delicate and goey in the middle, so handle delicately!

Bon Appetit!