Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...
75 g chocolate dark (60%)
10 g unsalted butter
30 g sugar
20 g baileys
40 g cream
150 g chocolate dark (60%)
100 ml cream
1 vanilla pot
1 tblsp caster sugar
To make the fondant melt the chocolate and butter in a bowl over a pot of simmering water. Whisk the egg, yolks and sugar together and mix with the chocolate then sieve in the flour whisking vigorously.
Pour the mix into a piping bag and leave in the fridge until required.
To make the Ganache, boil the cream and baileys together pour over the chocolate and stir until the chocolate has completed melted.
Leave in the fridge to set. When set, roll into a cylinder shape about one centimetre in diameter and freeze wrapped in cling film.
To make the Chantilly, just whip the cream with the vanilla seeds and add sugar to taste.
To cook, butter individual cake rings on pudding moulds and dust with cocoa powder. Pipe in the fondant mixture about 2/3 from the top.
Cut a small piece of baileys Ganache and push into the centre of the fondant and bake at 180°C for 10 minutes ensuring the centre is still runny.