It’s grey and cold for summer and a hard week (things haven’t been good heath wise- and my back is too bad for anything), this means its time to indulge in my second favourite hobby- bake. I felt I must indulge this afternoon in this so simple rich chocolate fondant. I hope you like it’s as much as I do!
50g melted butter , for brushing
cocoa powder , for dusting
200g good-quality dark chocolate , chopped into small pieces
200g butter , in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Best tip I even learn to remove fondants is getting them ready in advance. It will save loads of time when serving. First get your by heavily brushing the melted butter all over the inside of the mould, than place it in the freezer for 30 mins. Brush cocoa powder once its settle if you want tapping the excess out.
Place a bowl over a pan of barely simmering water, and 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; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Now the best part, you can make them in advance and freeze up to a month, to cook them frozen just add 5 min more to the cooking time.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
And its perfectly “temptational” chocolaty
Lost of love !