I may have one or two French, or French inspired recipe books on my shelves, and as you wander from room to room in our home, you are likely to find more!

My French food journey began in earnest, in 2009, on our first visit to France.   As part of my planning, I read everything that I could get my hands on, in an attempt to learn about the culture, the traditions, the food, and did everything I could to try and grasp a little of the language, which is how I met my, now, best friend, Véronique.

My dear friend, Véronique and I enjoying a day out at Monet’s Garden, it was as if we had known each other forever! (August 2009)

It was during this visit that I fell in love with all things France, and my readings, travel and French food discovery continue to this day.  So many recipes, so many stories…

The book that I have selected to feature is “Lunch in Paris” penned by Elizabeth Bard.  A memoir about starting a new life in Paris, navigating the Parisian markets, learning to cook as the French do, embracing a new culture, and falling in love!  Elizabeth shares her journey not only in narrative, but also in recipes.  It’s a book that I have read and re-read, shared, and re-shared which may be why I actually have two copies on my shelves.  It’s a book of words, rather than a book of pictures, but the pictures are painted by the words.

The first recipe that I prepared from the book was the “Student” Charlotte (Charlotte aux Abricots)”, not your traditional Charlotte, but like Elizabeth, I love this version which is simply made with savoiardi sponge fingers, fromage frais or Greek yoghurt and canned apricots.  I prefer to use Greek yoghurt, making it perfect for any time of the day – if you wish, you could add a little sugar and vanilla and sugar to the yoghurt but I would avoid the commercially flavoured and sweetened yoghurt.

“Student” Charlotte (Charlotte aux Abricots)”

Sliced and ready to serve…

Layers of Greek yoghurt and apricots.

However, when trying to decide which recipe to highlight, I just couldn’t go past the Individual Molten Chocolate Cakes (Moelleux au Chocolat “Kitu”), known by many as Chocolat Fondant!  The recipe is easy to follow and I’ve not had a failure, yet, and yes, I’ve done as suggested, premade and chilled  until ready to bake, even pre-made and baked from the freezer!

I have a young friend, who, when visiting, always wanted to make this recipe, she’s even been seen cooking the remaining uncooked fondants for breakfast the following day! Last year Mon turned 21, so I ordered some good dariole moulds, made a copy of the book cover with a copy of the recipe on the reverse side, and this was her gift.  Recently her father sent me photo’s of this beautiful young lady baking the chocolate fondants, as well as a pic of the finished delicious result – it was fantastic!

Print

Chocolate Fondant (Individual Molten Chocolate Cakes - Moelleux Au Chocolate)

"If you have a chocoholic in your life, prepare to be worshipped... this recipe also makes you look a teensy bit like a culinary genius in front of guests.' Lunch in Paris, Elizabeth Bard"

Quantity: 6

Author: sbaskitchen

Ingredients

• 150 g unsalted butter
• 150 g dark chocolate 70% cocoa - the quality of the chocolate is essential
• A good pinch of course sea salt
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 1 tbsp flour
• Extra butter to grease the moulds
• Cocoa to dust the moulds

Instructions

1. Preheat the oven to 220˚C/200˚C (fan).

2. Brush dariole moulds with melted butter and dust with sifted cocoa powder. Set aside
3. Melt butter and chocolate together in the top of a double boiler or in the microwave. Add sea salt.
4. Meanwhile, beat together the eggs, egg yolks and sugar with a whisk or an electric beater until light and slightly foamy.
5. Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be quite thick.
6. Divide the batter evenly among the moulds. (You can make the cakes in advance to this point and chill them until you're ready to bake. But be sure to bring the batter back to room temperature before baking.)

7. To bake, start with 7 minutes for a thin outer shell with a completely molten interior, 8 minutes for a slightly thicker crust and a gooey heart. (Remember not all ovens are the same, you may need to cook slightly longer.)

8. To unmould, simply run the fine edge of a knife around between the top of the cake and the mould. It should then come out very easily.

Notes

• This recipe is from the wonderful book, Lunch in Paris by Elizabeth Bard, 2010, p34-35.
• Be warned, these luscious desserts are extremely rich!  Serve with a dusting of icing sugar and double cream, creme fraiche, vanilla icecream or berry sorbet.
• Any excess can be frozen in the moulds ready to bake. Freeze directly in the moulds and cover with a little foil, then plastic wrap. Take them out of the freezer about 10 minutes in advance. Bake at 200˚C for 15-17 minutes.
• For gluten free, they work perfectly with my gluten free flour blend.
• If you don't have dariole moulds use half cup ramekins and prepare in the same manner.

While we have had many a lunch in Paris, the most memorable was the simple lunch prepared for the arrival of our son, Christopher, and his, then, girlfriend, and now beautiful wife, Olivia for their “premier voyage à Paris” together.

While I also have another of Elizabeth Bard’s memoirs, Picnic in Provence, on my shelves, I recently discovered the there is a new book in the writing, due out in 2027!  I must be patient!

Shared to the cook book club hosted by Jo of Brookford Kitchen Diaries.

Until next time…

Bon appétit!

Links:

• Chocolate Fondant
• Gluten Free Flour Blend
• Brookford Kitchen Diaries.

If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.