FOOD PORN #12: Chocolate Fondants

Hello lovely Steemies!

I'm back! I've wanted to make and share this recipe with you all for ages now, but life just got in the way... I suppose you could say that I've got a lot of pots and pans to juggle!

When I was working as a pastry chef, I would often put chocolate fondants on the menu because they were always so popular with our diners. Who can blame them though- that decadent, melt-in-your-mouth chocolate oozing out....what's not to like?! They're the perfect way to finish a meal and a great dessert to impress your dinner guests, or maybe the one you love...

A huge bonus to making chocolate fondants is that the mixture can be made in advance and then kept in the freezer. There are two ways to do this: you can either prepare it and freeze it ready in the ramekins which can then be popped straight in the oven from frozen, or you can pour the mixture into a piping bag and freeze it like that, so you can defrost it before pouring into your moulds. Either way, you've got a great sweet treat ready and waiting (and why wait to have guests- tuck in!).

I've served mine with double cream, but it's equally delicious with your favourite ice-cream or a quenelle of creme fraiche...the choice is yours!

Here's what you'll need (enough for 4-6 fondants):

200g dark chocolate, chopped
200g butter
200g plain four
200g caster sugar
2 eggs and 2 yolks
a little melted butter
cocoa powder, for dusting

1. Melt the chocolate and butter together in a heatproof bowl over a pan of gently simmering water. Once melted, leave the mixture to cool for about 15 minutes.

2. Meanwhile, prepare your ramekins. I've used mini loaf tins for something a bit different, but pudding moulds or ramekins work well. Brush the sides with a little melted butter and then sprinkle the sides with cocoa powder- this will stop the fondants from sticking.

3. Whisk together the eggs, yolks and sugar until it's thick, pale and creamy.
   

4. Add the flour and beat with a spatula or wooden spoon.

5. Gradually add the melted chocolate and beat thoroughly to make sure it's completely mixed in. You should end up with an airy cake-like batter.
   
   

6. Preheat your oven to 200.

7. Pour the mixture into a jug and carefully pour into your prepared ramekins.
   

8. Pop them into the oven for 8-10 minutes until the sides are cooked but the middle looks like it still has a bit of a wobble!

9. Let them stand for 1 minute and then turn out onto your plate. Serve them while they're hot and enjoy!
   

See you soon Steemies! XXX