If you want to impress at this year’s dinner party then the chocolate fondant could be the perfect treat. With its warm gooey centre and crunchy rich chocolate edge, this is the dessert to amaze your friends and family!
- 250g unsalted butter + extra for greasing
- 3 tbsp cocoa powder
- 250g dark chocolate (53% or higher)
- 5 large whole eggs plus 5 yolks*
- 125g caster sugar
- 100g plain flour
- Preheat your oven to 180' conventional/160' fan.
- Lightly grease the inside of the dariole moulds with butter, just enough for the cocoa powder to stick. Sprinkle in the cocoa powder until the buttered mould is covered. Tip out any excess cocoa powder and place the moulds in the fridge for at least 10 minutes.
- Mix the eggs, yolks and sugar in the stand mixer on high speed until it has quadrupled in size.
- Meanwhile, melt the chocolate and butter over a bain-marie and stir occasionally until blended together.
- Slowly pour the chocolate mix into the eggs whilst continually whisking.
- Turn the whisk off when evenly mixed and sieve the flour into the mix. Fold the flour gently in with a metal spoon.
- Remove the moulds from the fridge and weigh 100g of the mix into each mould.
- Bake for 12-14 minutes at 180 degrees until springy to the touch on top.
- Leave to stand for 2 minutes before turning out onto the plate.
Serve with clementine ice cream for a real festive flourish.
Words (C) 2019, Little Seeds. Photos (C) 2019, Matthew Owen.