Chocolate Fondants

Chocolate fondants have got to be up there with one of the most indulgent desserts and surprisingly enough one of the easiest.

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This is a great little dessert to have stored in your freezer for unexpected guests or a special treat for yourself. Just 15min is the oven (from frozen) and tadaaah!
I love pairing them with icecream, just plain vanilla is great but I also love it with something tangy like a creamy tangerine or orange sorbet. Coffee ice cream would be good too.
You can flavour the fondant themselves as well, try adding orange zest or hazelnuts sprinkled on top.
I saw someone on the Great British Bake Off this week popping a teaspoon of raspberry coulis in the middle of theirs.

Another bonus to this recipe is that the ingredients and quantities are easy to remember!

I use Gordon Ramsy‘s recipe.

Makes 9 standard sized ramekins
50g melted butter
Cocoa powder for dusting

200g of good quality dark chocolate in small pieces
200g of butter
200g golden caster sugar
4 eggs plus 4 egg whites (you could use the yolks to make your own icecream!)
200g of plain flour

You can make these in any kind of ramekin or tea cup even! I would recommend staying small though because they are so rich.

Get the mould ready:
Brush with melted butter, place in the fridge or freezer until hardened, brush with a second layer of butter and dust with the cocoa. Set aside.

Melt the chocolate and butter in a bowl over boiling water. Stir and cool for 10mins.

Separately whisk eggs and egg whites with the sugar until thick and pale. The whisk should leave a trail when lifted.

Sift in the flour, beat together.

Pour in the chocolate 1/3 at a time, mixing until completely combined but be careful not to knock too much air out.

Pour the mixture into the moulds and chill for at least 20mins or up to the night before in the fridge. Alternatively freeze them and add 5mins to the baking time to bake from frozen.

Heat the oven to 200c or 180c for fan ovens. Place the fondants on a baking tray in their moulds and bake for 10-12mins until tops have formed a crust and they are starting to come away from the sides.
Let them sit for a min before turning them out gently.

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