Dan Waites
Our next chef to be featured is Dan Waites. He has over 15 years in the trade and has worked up to Head Chef level. Dan’s spent most of his career in hotels and restaurants but more recently has been involved with contract catering.
He’s a versatile chef and is able to slot easily into any role in the kitchen.
Chocolate Fondant
As Dan trained as a pastry chef, he asked if he could create a dessert for this feature and eventually decided on chocolate fondant.
This is a chocohollics dream and will be sure to impress your friends!
Ingredients
125g / 4 .5 oz x bitter chocolate pieces
125g / 4.5 oz x unsalted butter plus extra for greasing
4 x eggs
100g / 3.5 oz x caster sugar
60 g / 2oz x plain flour
cocoa powder for dusting
Serves 4
Method
1. Grease 4 dariole moulds and pre heat the oven to 220C / 450F / Gas 7
2. Place chocolate and butter in a bowl over a pan of hot water until melted
3. Whisk eggs in a large bowl, add sugar and continue mixing until pale then add flour
4. Once chocolate has melted add to the egg mixture and stir well
5. Spoon into the moulds to 3/4 full
6. Cook for 6 minutes and turn out onto a plate, serve with vanilla ice cream and poached cherries or raspberries.
