I love chocolate. I could eat it all day long. Chocolate ice cream, chocolate fudge cake, chocolate brownies or just on its own.
Chocolate in various forms has been consumed since almost 200BC. Originating from South America before its European introduction in 16th century, it was the Spanish who first had the idea to add sugar to counteract the bitter taste of cocoa.
One of my favourite chocolate recipes to cook is chocolate fondant. Its a fairly straight forward recipe to make but the difficulty is in the timing.
As you can see from my two pictures, a minute too long in the oven is the difference between a molten chocolate centre or a chocolate muffin.
Although still yummy it doesn’t have quite the same affect….
I like to serve them with ice cream as i like the contrast of hot and cold.
Try and use the best quality chocolate you can (at least 70% coco) it makes all the difference.
- 25 gram Melted Butter for brushing
- cocoa powder for dusting
- 100 gram Dark Chocolate
- 100 gram Butter
- 100 gram Caster Sugar
- 2 Eggs
- 2 Egg yokes
- 100 grams Plain flour
Heat the oven to 180C. Brush the moulds with melted butter and dust with cocoa powder then place in the fridge. This makes them easier to get out after cooking.
Melt the chocolate and the butter together (I do it in the microwave but do it in 10-20 second bursts and stir in between)
Whisk the egg yokes, eggs and sugar together until thick. Use an electric whisk or mixer if you have one. Sift the flour into the egg mixture.
Add the melted chocolate/butter to the mixture and fold gently and then divide the mixture between the moulds.
I like to put them in the freezer for 20 mins before going in the oven. I find it helps create a runny centre. They can also be baked from fully frozen if you want to do them the day before but add 5 minutes to the cooking time.
Place them in the oven for 10-12 minutes. They will rise a little and a crust will form on the top. Remove from the oven and let them rest for a minute before turning them out.
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