Gooey Chocolate Fondant with Beetroot Puree

Lily Stock

Lily Stock from Westminster Kingsway College in London 2017 finalist

Chocolate fondants are difficult to get perfect so I saw this dish as a challenge. The flavours of chocolate and beetroot are not usually seen together, so i decided to experiment with the flavours, creating a uniquie dish which works really well together. Whilst being inexpensive, the simple ingredients come together to produce a dish that I perceive to be really enjoyable.

Method

1. Heat the oven to 180°C.
2. Peel the beetroot, brush with the vinegar and sprinkle with salt.
3. Wrap in foil and cook in the oven for 1 hour. Allow to cool.
4. Brush inside the basins with melted butter, then add a spoon of cocoa powder to one and shake gently to coat.
5. Put the chocolate and butter in a heavy-based saucepan,then melt over a low heat, stirring occasionally, until smooth and glossy. Whisk in the sugar, then the vanilla, then the egg. Gently fold in the flour, then divide among the basins.
6. Allow to rest in the fridge for 1 hour.
7. Whilst resting, blend together the beetroot, sugar, thyme, cream and water until a smooth, glossy puree forms.
8. Put the basins in a baking tray and bake for 17 minutes exactly. Remove from the oven, leave for 30 seconds, then run a knife around the edges and invert onto serving plates.
9. Serve the fondants hot with the beetroot puree and a dusting of cocoa powder.

Ingredients

For 2 Portions
Chocolate Fondants:
55g unsalted butter
Cocoa powder for dusting
75g dark chocolate, at least 70% cocoa solids, broken into pieces
100g caster sugar
1/2tsp vanilla paste
1 egg
55g plain flour

Beetroot Puree:
100g beetroot
A few sprigs of thyme
20g caster sugar
10ml double cream
10 ml water
2tsp red wine vinegar
Pinch rock salt