At a collection dinner a couple of weeks ago I joined a couple of incredibly creative friends. We collected our thoughts. We collected our passions. We collected our faith. We collected our dreams. And, of course, we collected our food! We collected the rest of our families for dessert. I was on dessert and was feeling adventurous so decided to give a decadent chocolate fondant a try. Cushioned by salted caramel sauce and topped with vanilla ice cream, the chocolate fondant somehow managed to get raving reviews. One even said that it was the best thing he’s had – ever. It must have been the ambiance that influenced the flavours and textures! A rainbow framed in the window. Laughter filling the room. I am sure those things always make food taste better. So here it is, a new dessert in my repertoire:
(thank you BBC Good Food)
- 50 g melted butter for brushing
- sifted cocoa powder for dusting
- 200 g dark chocolate broken in small pieces
- 200 g butter cut into small pieces
- 200 g golden caster sugar
- 4 eggs
- 4 egg yolks
- 200 g plain flour
6 fairly large ramekins or 9 smaller ones
Brush the melted butter all over the ramekin, using upward strokes. Put it in the fridge until the butter hardens and then brush them a second time. Coat the inside of each one well with cocoa powder. Put them back into the fridge.
Melt the chocolate and 200 g butter in a bowl over simmering pot of water and stir until it is all melted. Melting it this way prevents it from burning. I am amazing at burning chocolate in the microwave even so this is the best option for me! Remove bowl from heat and stir until smooth. Let it cool for 10 min.
Beat the eggs and yolks with sugar until they are very pale and thick. This will take a few minutes. The beater or whisk should leave a trail. Sift flour into the eggs and beat together.
Pour one third of the chocolate into the egg mixture and beat until mixed. Do that twice more, until everything is mixed together.
Divide the batter between the ramekins, leaving a bit of space at the top for it to rise (about 1 cm). If you are eating them the same day, put them in the fridge for at least 20 min. They could also be put in the freezer and cooked straight from there if used within the month.
Heat the oven to 200C or 180C with a fan oven. Place fondants on a baking tray and cook for 10-12 min. (Add on 5 min. if cooking from frozen). The tops will have formed a crust and they should be starting to come away from the sides of the ramekins. Remove from oven and let sit for 1 min. before turning out.
Loosen by moving the tops gently so they come away from the sides. I also ran a knife around the edges slowly. Tip them out and plate them. When you dip your spoon into them the centres should ooze chocolate!
Next time I think I will try to make them with chilli chocolate!!