Chef Roland Passot of La Folie restaurant in San Francisco has created a simpler version of his chocolate fondant—a rich soufflé-like chocolate cake with a molten center. Paired with vanilla ice cream and fresh raspberries, it makes a superb ending to a special meal. Serve with Champagne or port.
This recipe courtesy of Williams-Sonoma.
This recipe developed by Roland Passot, Chef, La Folie, San Francisco.