Chocolate Fondants with Salted Caramel Recipe
serves:
8Prep:
20 minCooking:
20 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 794 kCal | 40% |
| Fat | 41g | 59% |
| - Saturates | 24g | 120% |
Is there any dessert that feels more special and indulgent than a chocolate fondant? This delicious dessert recipe is a great one to choose if you’re entertaining or just want an extra special treat for your pudding this weekend.
It’s a chocolate recipe that tastes even better thanks to the addition of a salted caramel sauce – it will be an instant hit with the family!
HOW TO MAKE CHOCOLATE FONDANTS WITH SALTED CARAMEL
Ingredients
- 275g (9½oz) dark chocolate (85% cocoa solids is best)
- 225g (8oz) butter
- 400g (14oz) caster sugar
- 5 large free-range eggs
- 200g (7oz) plain flour
- 8tbsp caramel sauce (we used Carnation Caramel), mixed with 1tsp sea salt
- you will need
- 8 x 200ml (7fl oz) metal pudding moulds, buttered and dusted with cocoa powder
Method
Heat the oven to 200C, 180C fan, 400F, gas 6. Gently melt the chocolate and butter together in a heavy-bottomed saucepan until melted and smooth. Stir through the sugar, then hand-whisk in the eggs one by one – don’t worry if the mix splits, it will come back together. Fold in the flour with a generous pinch of salt – you should have a smooth, thick mixture.
Half-fill the moulds with the mix, then place 1tbsp of caramel in the centre of each, and divide the remaining fondant mix over the caramel – it should be completely encased in the centre of the fondant. Cook on the middle shelf for 20 minutes exactly, then remove from the oven, let the moulds stand for 3 to 4 minutes then invert them on to plates and tip out the fondants. Serve immediately with vanilla ice cream. You can make these up to 3 days in advance and keep them in the fridge, but allow them to come back to room temperature before cooking or the cooking time will be affected.
