Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Servings: 4 People
Ingredients
- 100 g Butter plus extra
- 100 g Dark chocolate Roughly chopped
- 100 g Plain flour
- 100 g Caster sugar
- 25 g Cocoa powder
- 25 g Unsalted butter for greasing
- 2 Egg Yolks
- 1 tbsp Ice cream or crème fraiche, mint & berries
Method
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 ramekins with unsalted butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20 minutes but can be overnight
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.