Chocolate Fondant
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| Ingredients
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Instructions
- Generously brush the inside of 4 ramekins or aluminium muffin cases with the melted butter.
- Add about 1 tsp of cocoa powder into each ramekin and roll them around to thoroughly coat the insides of the ramekins. Place the ramekins in the 'fridge to chill.
- Place the butter and the chocolate in a bowl over a pan of boiling water - the water should not touch the pan.
- Once the butter has melted stir the mixture for a few minutes until the chocolate has melted and the mixture is smooth. Remove from the heat and allow to cool for about 10 minutes.
- Place the sugar, eggs and egg yolks in a bowl. Beat well for about 10 minutes until the mixture is pale and the whisk leaves a trail in the mixture as it moves through it.
- Sift in the flour and beat to incorporate.
- Add the chocolate mixture into the bowl and mix well.
- Divide the mixture equally between the chilled ramekins and return the ramekins to the 'fridge for at least one hour.
- Preheat the oven and a baking tray to 200°C (395°F). Place the ramekins on the hot tray and bake for 14 minutes (see notes).
- Remove from the oven and allow to cool for 2 minutes before turning out onto plates.
- Serve with ice cream or cream, and fresh berries.
Titli's Tips
The best way to determine the correct cooking time for your oven is to cook just one dessert at the beginning. You can then adjust the cooking time up or down by 2 minutes until you achieve the correct balance between sponge and goo.
These desserts are best eaten straight away, but you can prepare the mixture well in advance and leave it in the 'fridge in the ramekins ready to be baked.
If cooking in aluminium muffin cases you should reduce the cooking time by 2 minutes.
The mixture can also be frozen in the ramekins. Cook from frozen and add an extra 5 minutes to the cooking time.
The flour can be omitted if you are gluten-intolerant but it can be very hit-and-miss as to whether the inside is gooey or completely cooked. It will still be delicious though!
These desserts are also really good with flavoured chocolates - chocolate with orange, mint or chilli, for example. Don't be afraid to experiment!
These desserts are best eaten straight away, but you can prepare the mixture well in advance and leave it in the 'fridge in the ramekins ready to be baked.
If cooking in aluminium muffin cases you should reduce the cooking time by 2 minutes.
The mixture can also be frozen in the ramekins. Cook from frozen and add an extra 5 minutes to the cooking time.
The flour can be omitted if you are gluten-intolerant but it can be very hit-and-miss as to whether the inside is gooey or completely cooked. It will still be delicious though!
These desserts are also really good with flavoured chocolates - chocolate with orange, mint or chilli, for example. Don't be afraid to experiment!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 600
30%
Calories from Fat 326
Total Fat 36.3g
55%
Saturated Fat 21.2g
106%
Unsaturated Fat 12.5g
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Amount Per Serving
% Daily Value
Total Carbohydrate 62.0g
20%
Dietary Fibre 3.0g
12%
Sugars 52.6g
Protein 7.7g
15%
Cholesterol 232.0mgs
77%
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