Take a look at this picture. It's a perfect soft centred chocolate fondant sitting pretty in the ramekin. I was too tempted by how pretty it looks through the glass of the oven.
I should know better but most of the time we are weak when faced with such rich, dark and handsome looking chocolaty thing.
Chocolate Fondants
(Adapted from Delicious Magazine)
Ingredients
- 200 g good-quality chocolate
- 240 g unsalted butter, diced
- 4 eggs
- 90 g caster sugar
- 30 g plain flour, sifted
- Icing sugar, to dust
Method
- Grease and line 2 baking trays with baking paper. Grease and line the sides of six 4cm-deep, 8cm metal rings with baking paper and place them on the trays. You can also use sex 3/4 cup (185 ml) souffle dishes that have been greased and lightly dusted with flour (shake off any excess flour).
- Chop the chocolate. Put chocolate and butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) and allow to melt, stirring occasionally, until smooth. Remove from the heat and cool to room temperature.
- In a separate bowl, whisk the eggs and sugar together until thick and pale. Fold in chocolate mixture, then fold in flour. Pour into metal rings or souffle dishes and chill for at least 2 hours (this helps fondants maintain their soft centre during cooking).
- Preheat the oven to 200C. Bake the fondants for 10-12 minutes until set - they should be cooked on the outside but running in the centre.
- Remove from the oven and allow to sit for a moment before turning out. If using metal rings, use a palette knife or spatula to carefully transfer fondants to serving plates, then remove metal ring and baking paper. Fondants cooked in souffle dishes can be served straight from the dish.
- Dust with icing sugar and serve immediately with a scoop of ice cream.