Dark Chocolate Fondant
A lucious chocolate dessert full of its own sauce - perfect served with a little lightly whipped cream.
Preparation time: 20 minutes Quantity: Makes 4 individual portions Cooking time: 8 minutes
Ingredients
Butter, sugar and cocoa for the mold
125g/ 5 oz butter - softened
125g/ 5 oz dark chocolate 70% cocoa
50g/ 2 oz light/soft brown sugar
3 small/medium eggs
3 egg yolks
100g/ 4 oz plain flour
1 tablespoon cocoa powder
Method
- Prepare - grease 4 ovenproof molds
- Dust with cocoa mixed with caster sugar and bang out any excess
- Melt the butter and broken chocolate in a bain marie (a bowl over a pan of simmering water)
- Stir occasionally till melted and mixed together
- Meanwhile beat all the eggs and sugar until lightened, frothy and smooth
- Stir in the melted chocolate mix -gently
- Fold in the double sieved flour and cocoa, till just done don’t over mix
- Spoon evenly in to the molds
- Place on a tray
- Cook in a preset oven gas 6/200*c/400*f for 8 minutes
- The fondant should be firm and crisp on top, but the middle will be filled with a smooth lucious chocolate sauce
- Turn out and serve