Chocolate Fondants
Dessert
Feeds 6
Difficulty: Medium
Cook Time: 45 mins
Chocolate fondants are definitely a go-to dessert if you want to impress your guests! They have a bit of a reputation for being extremely difficult, temperamental and the curse of Masterchef contestants! This recipe has never let me down - its foolproof!
The key to a chocolate fondant is really consistency! Use the same size moulds, filled to the same level and bake at the same temperature on the same oven shelf and you shouldn’t ever have a problem! Be patient and make sure your oven is pre-heated - 180C for 11 minutes! Done!
Get ready while they cook, get your plates set up and ready to turn them out! As with anything cooked in the oven, they will continue to cook for a few minutes after they come out of the oven, so get them turned out and in front of your guests swiftly!
Make in advance, they will keep in your fridge for 3 days - just make sure they are at room temperature before you cook them. If they are straight out the fridge they might take a minute or two longer to cook - remember the key is consistency!
INGREDIENTS:
220g Dark Chocolate
220g Butter
4 Large Eggs
Pinch of Salt
160g Caster Sugar
120g Plain Flour
To line the moulds:
Butter
Cocoa Powder
METHOD:
Pre-heat the oven to 180C
Break the dark chocolate into a heatproof bowl
Add the butter, a pinch of salt and gently melt over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and set aside to cool
In a separate bowl, whisk the eggs and caster sugar until combined
Once the melted chocolate and butter mix has cooled, add the egg/sugar mix and whisk well to combine
Add the plain flour and mix together ensuring there are no lumps
To line the moulds, melt a knob of butter in a pan, once melted use a pastry brush to brush the butter on the inside of the mould. Dust with cocoa powder, tapping out the excess
Pipe or spoon the chocolate mix neatly into the lined moulds up to around 3/4 full - ensuring each one is filled to the same level and place onto a baking tray
Once the oven is fully pre-heated, bake on the middle shelf for 11 minutes
Once cooked, immediately turn upside down onto the serving plate, lift the mould and serve with a splodge of creme fraiche and some raspberries
