a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies

 

designed by samyazah developed by basat © 2009
Fondant
From Kartini Thomas, New Zeeland
As part of Virtual Chef - Birthday

Ingredients:

• 150g caster sugar
• 275g dark chocolate, broken into chunks
• 175g butter
• 2 tsp vanilla essence
• 5 eggs, separated
• 40g flour
• 1 pinch salt

Preparation:

Preheat oven to 170 degreees C. Butter cake tin and powder with sugar (not too much). Set aside 3 spoons sugar. Put chocolate, butter and the rest of sugar in pot, melt. Take chocolate mixture off heat, add vanilla and let it cool a bit. Beat egg yolks into chocolate mixture one by one, mix in flour. Beat egg whites until they are white and frothy, add salt. Beat more until they stand up in peaks, then add 3 spoons of sugar and beat more. Add egg whites slowly to chocolate.

Pour into cake tin, tap to get rid of bubbles. Bake 35-45 minutes until cake is puffed and the centre bounces back when you touch it.