Chocolate fondant

[jcallaghan]

Ingredients

• 50 g unsalted butter, plus extra, softened, to grease
• 2 tsp. cocoa powder, to dust
• 50 g good-quality dark, bitter chocolate (minimum 70% cocoa solids), in pieces
• 1 large egg
• 1 large egg yolk
• 60 g caster sugar
• 2 tbsp. Tia Maria
• 50 g plain flour, sifted
• Crème fraîche or vanilla ice cream, to serve

Method

1. Heat the oven to 160°C/325°F/gas mark 3. Butter four 7.5cm dariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.
2. Butter the moulds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.
3. Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
4. Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.
5. Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
6. Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.

Red Online

Gordon Ramsay's chocolate fondant

Pure, melt-in-the-mouth decadence

[jcallaghan]

Ingredients

• 125g butter, plus extra for greasing
• 25g plain flour, plus extra for dusting
• 200g Green & Black's organic 70% dark chocolate, chopped
• 2 eggs, plus 2 yolks
• 100g caster sugar
• 1 scoop Green & Blacks Organic Vanilla Ice Cream

Method

1. Preheat the oven to 180°C, gas mark 4. Evenly brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, tapping off any excess. Transfer the prepared moulds to a baking sheet.
2. Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Take the bowl off the pan to allow the chocolate to cool slightly.
3. Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.
4. Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds. Serve immediately with a scoop of vanilla ice cream or a good glug of double cream.

https://www.waitrose.com/home/recipes/recipe_directory/c/chocolate_fondant_puddings.html

Chocolate fondant puddings

Chocolate fondant puddings recipe at Waitrose.com. Visit the website for more dessert recipe ideas.