After school today I had time to cook something in the kitchen. I had a craving for something sweet and I decided to cook chocolate fondants. I made the mixture earlier so I could get it all ready after Dad’s chicken pie for dinner. These little beauties take a while to be mastered and I had a couple of problems with the cooking time (2 flopped), but if you can master them they will be a great dessert to make!
140g unsalted butter (plus extra for buttering)
100g plain flour
140g dark chocolate (70%)
85g caster sugar
3 egg yolks
Good quality vanilla ice-cream to serve
1. Preheat oven to 180 degrees.
2. Butter and flour six 140ml ramekins.
3. Place the chocolate and butter in a heatproof bowl on top of a saucepan of simmering water. Hint: Do not let the water touch the bottom of the bowl otherwise the chocolate will set on the bottom of the bowl. Melt until glossy and thick.
4. Whisk the caster sugar, egg yolks and eggs together until the mixture reaches the ribbon stage. Hint: Ribbon stage is when you hold the whisk over the bowl and the running mixture folds over itself. It should also be creamy, thick and hold its shape.
Below Picture: The egg mixture in my family’s trusted Kitchen Aid.
5. Pour the melted chocolate over the egg mixture and sift on the flour. Fold the flour into the mixture carefully.
6. Divide the mixture evenly across all ramekins leaving a bit of space for the mixture to rise.
Hint: If you have a dodgy oven like me, first cook an extra one to test. After cooking for 9-10 minutes grab a knife and run it around the outside of the test fondant to loosen. Carefully flip the ramekin upside down. This is where having a spare one for testing comes in handy – mine was not cooked enough and collapsed into a pile of goo. If this happens to you cook the good batch for an extra couple of minutes.
The fondants should be cakey on the outside and gooey in the centre.
7. Remove from the oven and let rest for 1-2 minutes.
Hint: To serve, dip a clean spoon in a glass of hot water before taking a scoop of ice-cream and placing on top of the fondants. Enjoy!