Chocolate and Basil Fondant

Who can resist to the deliciousness of a chocolate fondant? It is the ultimate indulgence!

In this recipe the chocolate heart is replace by a melting basil ganache. Chocolate and basil are an unexpected but delicious mix of flavor.
Impress your guests by making this surprisingly good and easy making chocolate cake!






Ingredients (For 6 individual cakes):

For the ganache:
3 Tbsp (50 mL) Manufacturing Cream
0.35 oz (10 g) Basil Leaves
3.5 oz (100 g) White Chocolate

For the cake:
6 oz (170 g) Butter
5 oz (150 g) Dark Chocolate
6 Eggs
3/4 Cup(150 g) Granulated Sugar
1 Cup + 2 Tbsp (140 g) Flour


Make the basil ganache:
Bring the cream and basil to a simmer. Remove from the heat and use a hand-blender to cut the basil leaves in small pieces. Pour the mixture over the white chocolate. Stir until the chocolate is melted.
Pour the ganache in small silicone molds and place the mold in the freezer for one hour at least. This will make some "basil ganache ice cubes", easy to drop into the chocolate batter just before you bake your cakes.


To make the cakes:
Melt the chocolate and the butter together. Place the pan off the heat. Whisk the eggs and the sugar together. Add the egg mixture to the chocolate-butter mixture. Add the flour and stir until it combines.


Prepare the molds. Brush each mold with melted butter and then dust it with flour.
Pour enough batter to fill 2/3 of each mold. Place the molds into the fridge for 30 min.


Preheat the oven to 355F (180 C).
Remove the molds from the fridge and add a "basil ganache ice cube" in each mold. Fill the 1/3 of the mold left with the chocolate batter.
Bake for 9 to 10 minutes.




When they are baked flip each mold to place the cake into a plate. You can use some fresh strawberries and basil leaves to decorate. Also you can serve the hot chocolate and basil fondants with vanilla ice cream...Everything will be perfect to surprise your guests!

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