Herbert Brockel: 
Ambassador of the brand

Husarenquartier Restaurant in Cologne, West Germany.
1 Michelin star - Gault & Millau rating: 17 points.

Since 2000, the Michelin-starred chef showcases a collection of contemporary artists in his restaurant Husarenquartier. He owns a second restaurant, “Currywurst” also located in Cologne and has agreed to share his recipe for Chocolate Fondant. To the kitchen!

Chef’s Chocolate Fondant Recipe:
500 g dark chocolate (73%)
500 ml fresh cream
2 tbsp. butter 
4 egg yolks
1 - 2 tbsp. plain flour
• Melt the cream, chocolate and butter in a bain-marie then add the flour.
• Gradually add the egg yolks. 
• Line the mould with greaseproof paper and pour the mixture until it reaches 4 cm from the top. 
• Place in the oven and heat at 160° for approx. 20 min.

Chef’s secret: 
Dried prunes and eau de vie can also be added.

www.husarenquartier.de

From beyond | Published on: 20 March 2013
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