Smoked Red Deer Chocolate Fondant by Ella Ruxton Makes 4 serving
50g 70% cocoa solids good-quality dark chocolate
50g unsalted butter, plus extra, softened, to grease
20g soft grinded dehydrated smoked red deer bresaola dust
1 large egg
1 large egg yolk
60g caster sugar
50g plain flour, sifted
Vanilla ice cream, honeycomb, red deer bresaola slice to serve
Heat the oven to 160°C. Butter four 7.5cm dariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter while you prepare the fondant mixture.
Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour and the soft grinded grinded dehydrated smoked red deer bresaola.
Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Serve immediately, with a scoop of vanilla ice cream, home made honeycomb and a slice of smoked red deer bresaola.