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Heaven in a Dessert

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June 15, 2014 / Cake / By
Nicola

By FotoosVanRobin from Netherlands (Chocolate Fondant  Uploaded by Ekabhishek) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

 

When it comes to dessert, chocolate always goes down a treat. On those days when a simple chocolate brownie, chocolate ice cream or chocolate cheesecake just won't do, it's time to bring out the big guns. Luxurious chocolate fondants are the ultimate indulgence food.

You know the type of dessert I mean - a light, sweet chocolate cake, but when you break into it a thick, rich, gooey chocolate centre comes oozing out. For such a simple dessert which has so few ingredients, chocolate fondants are very tricky to get right. Cook them for too long and they turn into solid cakes with no gooey centre; don't cook them long enough and the cake won't bake properly. Even some of the world's most skilled chefs in the top restaurants struggle to get the balance right.

However, I have a fool proof recipe for making the perfect chocolate fondants. Timing is key; take your eye off the ball and it is possible that they won't turn out exactly right, but pay attention and they'll turn out beautifully. I have managed to create perfect, rich, delicious, creamy chocolate fondants every single time with this recipe, so I thought I'd share my secrets with you.

This is definitely a recipe to impress your friends!

This recipe will make four chocolate fondants.

Ingredients:

100 g butter

100 g golden caster sugar, plus a little extra for dusting

100 g plain chocolate - must have at least 70% cocoa solids

2 large eggs

20 g plain flour

A small amount of icing sugar to dust

Cream to serve (optional)

Method:

Preheat the oven to 200ºC (400ºF/Gas Mark 6). Take four small ramekins or bowls which hold about 200 ml, and lightly butter the edges. Put a small amount of golden caster sugar in each one and roll it around, until the entire ramekin is coated.

Break up the chocolate into small pieces, and place it in a bowl with the butter over a bain-marie. Once they have melted into a smooth mixture, remove the bowl from the pan and put it to one side to cool for a few minutes.

Meanwhile, place the eggs, caster sugar and flour into a bowl, and whisk them together until smooth. Fold in the cooled chocolate mixture.

Divide the mixture evenly between the four ramekins. Place the filled ramekins on a baking tray and bake for 12-15 minutes. It is essential that they aren't baked for any more or any less! When they come out, they should be slightly springy to the touch, but not too soft.

Turn the fondants out of the ramekins onto plates, then dust with icing sugar and serve warm, with cream on the side. Then tuck in and enjoy some delicious, gooey chocolate indulgence!

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Country: United Kingdom

Province/State: Wiltshire

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