Chocolate Fondants

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Chocolate Fondants

Next up in our Great British Bake Off bake along is the beloved Chocolate fondant! Pair this luxurious dessert with a glass of sweet Muscat or Pedro Ximenez Sherry to take it to another level.

Ingredients

Serves 4

For the moulds
20g unsalted butter, to grease
Cocoa powder, to dust

For the fondants
100g butter
200g good quality dark chocolate, about 70% cocoa solids
3 eggs, plus 2 extra yolks
100g caster sugar
50g plain flour

Instructions

  1. Melt the 20g butter and use to brush the inside of the 5 dariole moulds. Sift some cocoa powder into each and shake it around so the insides of the moulds are lightly dusted. Tap out any excess and place the moulds in the freezer.
  2. Cut the butter into cubes and break the chocolate into pieces. Put the butter and chocolate into a medium heatproof bowl. Bring a pan of water to the boil, then take it off the heat. Stand the bowl over the pan, making sure the base of the bowl is not touching the water. Leave to melt, stirring occasionally.
  3. Put the eggs, extra yolks and sugar in a large bowl and whisk using a hand-held electric whisk until thick and mousse-like. This can be done over a steaming pan to speed up the process, but must be whisked off the heat until cool again.
  4. Using a large metal spoon, fold the melted chocolate mix into the egg mixture, then sift and carefully fold in the flour. Divide between the chilled moulds, filling them to 1cm from the top. Refrigerate for at least 30 minutes, or up to 24 hours.
  5. Heat the oven to 200C/gas mark 6.
  6. Place the fondants on a baking tray and cook in the oven for 12-15 minutes, depending on the oven (an electric oven will be quicker than a gas oven). Remove the spare 'tester' fondant after 12 minutes to test. It should be well risen and set on the outside but still molten in the centre when you cut into it.
  7. When they are ready, take the remaining puddings out of the oven. Leave them to stand for a minute or two, then remove the fondants from the moulds, inverting them onto plates. Serve immediately.

A note on preparation...

Like soufflés, chocolate fondants can be prepared in advance but will need a little extra time to cook if the mixture is fridge cold when it goes into the oven. Making one extra for testing purposes (a treat for the cook) can take the pressure off deciding exactly when to remove the fondants from the oven. They can be prepared up to 24 hours ahead and kept in the fridge until ready to cook. 

Love this recipe? Come to Leiths to master more fabulous desserts with our How to Cook Desserts workshop.

Lily Grouse

Author: Lily Grouse

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