Chocolate fondant with blood orange flavoured olive oil
- 200 g dark chocolate - roughly chopped
- 100 g caster sugar
- 150 ml Willow Creek blood orange flavoured olive oil
- 4 egg yolks
- 4 eggs
- 2 Tbs potato flour or cake flour
- For presentation:
- 1 orange
- 100 g sugar
Preheat the oven to
Grease 6 ramekins or coffee cups with a pastry brush and Willow Creek Blood Orange Flavoured Olive Oil.
Place the chocolate and sugar into a heatproof bowl over a pot of simmering water.
Simmer until the chocolate have melted and the sugar is no longer grainy.
Remove from the heat.
Add the Willow Creek Blood Orange Flavoured Olive Oil and whisk together until combined.
Add the egg yolks and eggs one by one beating well until nice and glossy.
Sieve and fold in the flour.
Pour into the ramekins and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
Place onto a baking tray and bake for 12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds.
Allow to rest for a min or two.
Run a knife around the edges of the ramekin and turn out onto a plate.
Alternatively it can be served in the ramekin or coffee cup.
For presentation, slice the orange in 7mm thick round slices.
Place in a pan with the sugar and caramelise until golden and syrupy .
Serve with the chocolate fondant.
Recipe reprinted with permission of Willow Creek.