Chocolate fondant recipe
Fool-proof chocolate fondant recipe
This is one of those recipes that everyone will want.
Preparation time: 15 minutes
Cooking time: 12 minutes
Serves 8
melted butter, for greasing
cocoa powder, for dusting
275g (9.5oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) unsalted butter
400g (14oz) caster sugar
0.5tsp vanilla extract
5 large free-range eggs, beaten
200g (7oz) plain flour, sifted
you will need:
8 metal pudding bowls or ramekins
1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
2 Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
3 Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.
Per serving: 727 calories, 38g fat (22g saturated), 93g carbohydrate
w&h tip
If you’re a bit nervous about getting the cooking time exactly right, make one extra fondant and check it after 10 minutes. You can use it to judge how much longer the others will need.
