Chocolate Fondant a la Veronique with Créme Anglaise

The Casks of Jean Fillioux Cognac

The Casks of Jean Fillioux Cognac

Contributed by Dame Madelaine Bullwinkel

This is a no-bake cake from the kitchen of Monique Fillieux whose husband Pascal is the third generation producer of Jean Fillieux Cognac. I serve it with Crème Anglaise (below)

Ingredients
4 ounces butter cookies, crushed
7 ounces semi-sweet chocolate
13 tablespoons unsalted butter
3 large eggs, separated at room temperature
3 tablespoons granulated sugar
2 tablespoons Jean Fillioux Cognac
Confectioners’ sugar

Method
1. Place the cookies in a plastic bag and coarsely crush them with a rolling pin. Reserve.

2. Break the chocolate bars into 1/2″ pieces and combine in a glass bowl with the butter. Microwave this mixture on full power for 1-1/2 minutes. Remove and stir until smooth. Stir the yolks into the warm chocolate mixture along with the cognac.

3. Beat the whites to soft peaks adding the sugar while beating to create a meringue consistency. Fold the whites into the chocolate mixture in two installments. Fold in half the cookies with the second addition of egg whites. Fold in remaining cookies.

4. Spoon the fondant into a 8″ cake pan the sides of which are buttered and the bottom lined with wax paper or parchment.. Cover and refrigerate until firm, 2 hours. Dust with confectioners’ sugar before cutting into wedges. Serve with Crème Anglaise.

For Crème Anglaise
Ingredients
1 cup whole milk
3 large egg yolks
1/3 cup powdered sugar
2 tablespoons cognac

Method
1. Heat the milk just to the boil. Beat the egg yolks with sugar until the mixture lightens in color.

2. Pour the hot milk over the yolk and sugar mixture whisking vigorously. Return the custard to the pan over medium low heat until it thickens noticeably and coats a spoon. Strain this custard into a measuring cup. Off the heat stir in the cognac, and chill.

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