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chocolate fondant
These fondant pots are a stress saving recipe that was given to us by our CEO.
He loves them as the batter can be prepared weeks in advance, frozen, and then popped into the oven and cooked for just a few minutes when you need them.
They are delicious, and ooze an impressive chocolatey goodness. Even if you over-bake them slightly, they simply turn into a fudgy, decadent cake.
prepare your pots
1. The first step is to prepare your pots. We used ramekins that fit (X)mils
2. Melt 30g of butter, and using a pastry brush cover the pots with a layer of butter using upward brush strokes. As you finish, Place the pots into the fridge for a few minutes to chill
second layer
3. to make sure your fondants come out easily you need to brush them with a second layer of butter
4. then tip a little bit of cocoa powder into the pot to cover all surfaces. Tipping out any excess. Put these back into the fridge while you make the rest of the recipe
calories don't count at christmas
5. Chop 200g of dark chocolate and 200g of butter into small pieces
bain marie time
6. Place chocolate and butter into a glass bowl over a pan of just simmering water
7. Stir continuously until just melted, then take off the heat and leave it to cool for 10 minutes
get cracking
8. In a separate bowl whisk together 4 eggs and an additional 4 yolks with the 200g golden caster sugar. We recommend electric whisks for this
very whisky
9. Continue whisking until the mixture is pale and thick, and you can see the trail the whisk leaves
mix it up
10. Slowly pour the chocolate mixture into the eggs, mixing as you go
lastly
11. Sift in 200g of plain flour and gently mix
big spoon
12. Spoon or pour the mixture into your ramekins, right up to the brim
13. You can either pop these into your freezer now and bake on the day (if so, add 4 minutes to your bake time), or if you want to eat them now chill for half an hour before baking
watch the magic happen
14. Bake at 200C, (180C fan), or gas 6 for around 15 minutes. You’ll notice the top will puff up and the top layer will become a different colour
if you use a bigger pot you will need to give them a few more minutes in the oven
spoon into them
15. Take out and let sit for a minute before turning out onto a plate
16. Serve with ice cream, berries or anything that goes with chocolate
ingredients
20g of butter (for greasing pots)
cocoa powder for dusting
200g salted butter
200g 70% chocolate
8 eggs (4 whole, and 4 yolks)
200g golden caster sugar
200g plain flour
these are a real crowd pleaser and deceptively simple