Jon Horskjær

Trained as a chef in 2009, Jon Horskjær has since held several prominent positions, including Head Chef at Café Evald Brasserie in Silkeborg. He is a highly skilled chef, deeply inspired by French cuisine and a strong advocate of quality ingredients and the farm-to-table philosophy.

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Opskrift

Chocolate Fondant with Vanilla Ice Cream

Chocolate fondant—also known as molten lava cake—is a true restaurant classic. While it may be popular, it’s also notoriously tricky to perfect. The key to success lies in achieving that ideal contrast: a crisp outer shell with a luscious, gooey center. The secret? High-quality dark chocolate with a rich cocoa content, which emulsifies beautifully and gives the fondant its signature creamy texture.

This dessert owes its popularity to the irresistible play of textures and flavors. The crisp exterior combined with the molten chocolate core offers a decadent experience that’s hard to resist. Plus, chocolate fondant can be endlessly customized with flavor infusions like coffee, caramel, licorice, or orange.

Ingredienser

Chocolate Fondant
Blackcurrant Coulis
Crumble
Quenelle of Kastbergs Vanilla Ice Cream