Chocolate fondants

Chocolate fondants

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

These can be prepared up to 24 hours in advance. They are delicious served with vanilla ice cream, as the molten centre acts as a hot chocolate sauce. This recipe serves 4 but makes 5 – one extra as a test!

Ingredients

Quantity Ingredient

For the moulds

Quantity Ingredient
20g unsalted butter, to grease
cocoa powder, to dust

For the fondants

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

Method

  1. Melt the 20 g butter and use to brush the insides of five 150 ml 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 put it with the chocolate into a medium heatproof bowl. Bring a pan of water to the boil, then take it off the heat. Place the bowl over the steaming pan, making sure the bottom of the bowl is not in contact with the water. Set aside for the butter and chocolate 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 then 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 200°C.
  6. Place the fondants on a baking tray and transfer to the oven to cook 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. When they are ready, take the remaining puddings out of the oven. Leave to stand for a minute or two, then remove the fondants from the moulds, inverting them onto plates. Serve immediately.
Tags:
Leiths School of food and wine
cookery course
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