Last Christmas it was my job to make the dessert, I decided to do a selection of three, but today I just thought I would share the recipe of my favorite. My Deadly Chocolate Fondant! If you love chocolate you will adore this!
Ingredients for My Deadly Chocolate Fondant:
- 50g melted butter, for brushing the moulds
- cocoa powder, for dusting the moulds
- 200g good-quality dark chocolate, broken into small pieces
- 200g butter, in small pieces
- 200g golden caster sugar
- 4 eggs and 4 yolks
- 200g plain flour
- (Optional) Goes well with vanilla ice cream/whipped cream
- First get your moulds ready. heavily brush the melted butter all over the inside of the fondant moulds. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould upside down over a bowl so the powder completely coats the butter. Tap any excess cocoa into the bowl, then repeat with the next mould. Once they are all coated but them back in the fridge.
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
- In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, then beat together
- Pour the melted chocolate into the egg mixture a little bit at a time, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Evenly divide the batter between the moulds. (The fondants can now be frozen for up to a month and cooked from frozen.) Chill for at least 20 mins in the fridge. (To bake from frozen just add 5 mins more to the cooking time.)
- Heat the oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until they have risen and the tops have formed a crust. Remove from the oven, then leave to sit for 1 min before turning out onto a plate (or you can just eat them straight from the mounds.)
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. (Use a butter knife around the edges if you need to but they should come away pretty easily) Tip each fondant slightly onto your hand so you know it has come away, then put it on a plate.
- Add anything extra to the dessert that you want ( ice cream/ whipped cream/a sprinkling of icing sugar etc) and serve immediatelyI hope you enjoy My Deadly Chocolate Fondant as much as myself and my family do!
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