Cooking with... Max Grenard

Dubai Golf’s culinary director shows us how to prepare a classic dark chocolate fondant at Legends, Dubai Creek Golf & Yacht Club.

Max Grenard. Sarah Dea / The National

Makes 6 fondants

250g dark chocolate (60 per cent cocoa solids)
250g butter, at room temperature, plus extra for brushing
100g egg yolk
250g eggs
137g granulated sugar
62g plain flour, sieved

To serve:
icing sugar
vanilla ice cream
You will need six metal rings, approximately 6cm x 6cm.

Weigh out all your ingredients before you start cooking. Preheat the oven to 200°C/180°C fan/gas 6.
Break the chocolate into pieces and place in a heat-proof bowl, over a pan of gently simmering water. When the chocolate has melted, remove the bowl from the heat and add the butter, stirring until smooth and glossy.
In a separate bowl, whisk together the egg yolk, egg and sugar until pale, aerated and doubled in volume.  Gradually stir in the melted chocolate. Fold the flour into the mixture, being careful not to knock the air out.
Lightly butter the inside of the metal rings and line them with greaseproof paper.
Fill the moulds three quarters full with the fondant mixture, transfer to the preheated oven and bake for eight to 10 minutes. Leave to rest for 30 seconds, then remove the moulds and the greaseproof paper. Dust with icing sugar and serve with vanilla ice cream and mixed berries.