Recipe Of The Day: Chocolate Fondant with Ricotta

Chocolate Fondant with Ricotta is an easy-to-make, delicious and mouthwatering dessert recipe.

To mark its 20th anniversary, Capsicum Culinary Studio, South Africa’s largest culinary school, launched its Chef Talent Scout competition earlier this year, with more than R500 000 in bursaries to be won.

The entrants were asked to submit a recipe and a two-minute video of a dish they had created and send it to their preferred Capsicum campus: Rosebank, Boksburg, Pretoria, Durban, Nelson Mandela Bay, or Cape Town.

One of the six winners was 19-year-old Palesa Ramalale from Hospital View in Tembisa. Palesa, who will be taking up the bursary in 2024 and studying for an Advanced Professional Chef course, shared the recipe of her winning dish with The Citizen.

ALSO READ: Recipe of the day: Garlic Butter Mushrooms

Chocolate Fondant with Ricotta Recipe

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Here is a recipe for a winning dish!

• Author: Janine Walker
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Category: Dessert
• Method: cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate fondant

• 170g 70% dark chocolate
• 150g butter
• 2 eggs
• 43g sugar
• 15g flour
• Pinch of salt

Ricotta

• 1½ cups full cream
• 3 tablespoons caster sugar
• 1½ tablespoons cottage cheese.
• 5ml vanilla essence.

Instructions

Chocolate fondant

1. Preheat oven to 180°C. Grease 5 ramekins with butter, coat with flour and set aside.
2. Melt the butter and chocolate over a double boiler.
3. In a separate bowl, whisk eggs and sugar until pale and thick.
4. Add the flour and whisk until well incorporated. When the butter and chocolate have melted, slowly add it to the egg mixture and mix well.
5. Pour the batter into the ramekins and bake at 180°C for 10 minutes. Remove and leave to rest..

Ricotta

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1. Whisk the cream in a blender and gradually add the caster sugar.
2. Add the cottage cheese and continue blending.
3. Finally, add the vanilla essence and give a final whisk to incorporate.
4. Serve the fondant and ricotta on a plate and garnish with strawberries and a sprinkle of cocoa powder.

*This recipe was sent by Janine Walker/Capsicum Culinary Studio

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