For an elegant, easy dessert, Overland Park cook turns to Fondant au Chocolat
Kathy Denis loves to cook and enjoys decorating the table to showcase the food she prepares. The Overland Park marketing specialist owns and operates a culinary tour business, and has two college-age children.
Q: What foods do you especially enjoy cooking?
I grew up in this area and as a child, I was a picky eater. Then while I was in college I went to France where I discovered great food. I loved the French food and the culture, so I stayed there for seven years working as a tour guide. I developed my love of chocolate there.
Do you have tips for others learning to cook?
I suggest you go ahead and try a recipe. Do not be afraid.
You also enjoy making tablescapes. What advice can you share for others who want to decorate the table beautifully?
I enjoy shopping local specialty kitchen shops, such as Pryde’s in Westport, for special pieces. Also, you can look around your home and be creative, as you may already have interesting pieces you can move to the table.
Maybe you can find greenery in the yard or your garden may have branches, leaves or other natural pieces that make beautiful last-minute decorations. Nontraditional decorations and tablescapes can be beautiful.
What recipe are you sharing?
This Fondant au Chocolat is a flourless chocolate dessert that is perfect for last minute entertaining. I got this recipe from a restaurant in France and it is my “go-to” dessert. You can assemble it in about 15 minutes, then it bakes for just 18 minutes. It is gluten free and uses just four ingredients. Fondant au Chocolat is perfect to make for a last-minute dinner or party, because you probably have the ingredients you need on hand, and if you don’t, you should. It is rich, so cut the pieces small.
It can either be served as a “cake” or what I like to do at the holidays or for a party is cut it into circles, using a 2-inch cookie cutter. Then top each circle with freshly whipped, sweetened cream and garnish with fresh raspberries. It is elegant and delicious.
Other times, I make a raspberry coulis, which is a thick sauce, to serve on pieces of Fondant au Chocolat. The coulis begins with a bag of frozen raspberries so it is easy to make all winter, even when fresh raspberries are not in season. Spoon the sauce on the plate in a decorative pattern or drizzle over a piece, then dollop each serving with freshly whipped cream.
Fondant au Chocolat (Flourless Chocolate Cake)
Makes about 22 (2-inch) circles
6 ounces bittersweet chocolate, cut into small pieces
¾ cup (1 ½ sticks) unsalted butter
¾ cup sugar
4 eggs
Preheat the oven to 400 degrees.
Melt the chocolate, butter and sugar together in a saucepan over medium heat, stirring occasionally. Remove from the heat and let it cool slightly, then whisk in the eggs, one at a time. Pour the mixture into a quiche or tart pan. Bake 18 minutes.
Remove from the oven, piercing any bubbles that have formed on top with a fork. Let it cool with a plate on top of the dish. Cool completely, then, cut the slices or circles and lift each piece gently from the pan. (Slide a spatula under each piece to help lift it out.)
Tips: Use good quality bittersweet chocolate for this recipe. If you buy a bar, cut it into small pieces so it melts easily.
Other times, I purchase good quality bittersweet chocolate discs, then measure 6 ounces to use in this recipe. I often shop at The Chocolate Store KC, a wholesale chocolate shop that has a small retail area, located in Overland Park, but there are several great sources for good chocolate.
This elegant chocolate dessert deserves freshly whipped cream. Pour the cream into a deep bowl and beat with an electric mixer until frothy. Gradually beat in about 2 tablespoons of sugar per cup of cream and continue to beat until stiff peaks form.
Raspberry Coulis
Makes about 1 cup
½ cup sugar
3 tablespoons water
1 (12-ounce) bag frozen raspberries, thawed
Heat the sugar and water in a saucepan over medium heat until the sugar is fully dissolved, stirring occasionally. Puree the raspberries and the sugar water together in a blender. Pour the mixture through a fine-mesh strainer to separate the seeds. Press on the solids while stirring with a wooden spoon or spatula to extract the liquid and discard the seeds. Cover and refrigerate for up to five to seven days or freeze.
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Roxanne Wyss and Kathy Moore are cookbook authors and food consultants that make up The Electrified Cooks. They have published over fourteen cookbooks and thousands of recipes. They are members of Les Dames d’Escoffier and blog at pluggedintocooking.com .
This story was originally published December 16, 2019 at 12:00 AM.