Ginger Chocolate Fondant
February 16, 2008
“Who says faith has to be a musty thing; meditating over a sunbeam stealing through a hole-in-the-wall on quiet mornings, masticating over dry bread dipped in yesterday’s tea?
Faith is a vibrant spirit, and its essence the heart of creation. For Nouel Omamalin, faith manifested in what he was able to share; as a pastry chef at his labors, and as a human being in his struggles and achievements.
FaithWalk is proud to open a new section in its folds; one for the Christian gourmet, one for all seasons…”
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As we walk though life, habits come by the dozen; and some we carry inside our pockets for life. Some habits, like some recipes, improve with the keeping.
The following is my most favorite chocolate recipe, and certainly, a keeper. It is a simple Chocolate fondant that goes, subsequent to the taster and his elucidation, by such names as Lava Cake and Chocolate Surprise Cake. It is very simple to prepare; requiring very little time, and a few ingredients.
When I was in the Burj Al Arab, we would serve it with Tonka Bean Ice Cream. Tonka Bean Ice Cream carries a hint of vanilla and burnt caramel taste, blending well with the full-bodied flavor of the chocolate fondant. If you find an equivalent in your area, do let us know.
For my new creation, I added finely-chopped crystallized ginger. I also prepped orange and Pawpaw Coulis; which additions proved to be a good combination. Pawpaw normally is hard to complement with any dessert because of its lingering and satieting flavor. I acidified the coulis by adding orange zest and orange juice.
On the side is a quenelle of vanilla ice cream, intended to permit the flavors to come together like the most peaceful of marriages.
Here is the recipe of my Chocolate Fondant (if you are in the United States, you will have to refer to an appropriate conversion table):
500 g Dark Couverture Chocolate, chopped
500 g Butter, unsalted, softened
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500 g Eggs
200 g Egg Yolks
250 g Caster Sugar
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100 g Cake Flour
Melt the chocolate and butter and mix until smooth.
Whisk the eggs, egg yolks and sugar together until smooth and well-blended.
Slowly pour in the chocolate mixture. Blend until smooth.
Sift in the flour and continue mixing until smooth.
Allow to set in the fridge for at least four hours.
Bake at 375 degrees Fahrenheit, for 12-15 minutes or until the top is set. Ensure that the center is not fully baked (reason for baking it at a high temperature over a short period of time).
As usual, say a word of prayer before partaking of the bounty. 
Photo: Nouel C. Omamalin