Thursday, 19 September 2013

Chocolate Fondant

Pucker up those lips and indulge in this decadent and very classy dessert.

I always compare a fondant to one of those lucky packets you always got as a kid, because like the lucky packet you were always surprised with your results. The same applies to a fondant for me, I am always amazed at the gooey chocolaty center wrapped in cake wall, just heavenly and indulgent enough to feel absolutely soulful.

Chocolate Fondant
Prep time: 15min     Cook time: 12 min    Serves: 6
  • 50g unsalted butter (soft)
  • 350g good-quality dark chocolate (preferably 80%)
  • 150g caster sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 50g Italian flour (oo)
  • pinch of salt
Preheat the oven to 200 degrees celcius. You will need x6 pudding moulds, relatively small. Butter and flour all moulds and place on a baking tray. Put the moulds in the oven.
 In the meantime, in a heavy based saucepan, on a low heat melt the chocolate, allow to cool for a few minutes.
 In a mixing bowl cream together the butter and sugar. Gradually beat in the eggs, vanilla and salt. Add the flour and mix well so that you have a smooth texture. Add the cooled chocolate and combine again.
Remove the moulds from the oven and quickly add the batter to the moulds. Place in the oven and cook for 10-12 minutes. Once cooked remove from the oven and tip the cakes over gently, serve with ice-cream, crème fraiche or raspberry coolie.
Enjoy x x

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