Hi and welcome back to my baking blog…
This time I shall be sharing my recipe for a really delicious chocolate fondant; a chocolate sponge with a gooey liquid chocolate centre. I decided to top mine with vanilla whipped cream and drizzle with toffee sauce. This recipe does require ramekins, either glass or ceramic ones will do. This recipe will make about 5 fondants, dependent on the size of your ramekins.
25g melted butter, for brushing the ramekins
Cocoa powder, for dusting the ramekins
100g dark chocolate, broken up
100g soft spread
100g caster sugar
2 eggs and 2 yolks
100g plain flour
Vanilla whipped cream
100ml double cream
1tsp vanilla extract
1tbsp caster sugar
50g light brown sugar
25g dark brown sugar
15g soft spread
1tbsp golden syrup
A splash of vanilla extract
62ml double cream
- To prepare the moulds, heavily brush (using a pastry brush) the insides of the ramekins with melted butter. Then place into the freezer for 10 minutes. Brush again with melted butter and then add a large spoonful of cocoa powder. Shake the cocoa around the ramekin, so all the sides are generously coated. Tap the remaining cocoa back into the pot.
2. Place the chocolate and butter in a saucepan and melt over a low heat. Remove from the heat and leave for 10 minutes to cool.
3. In a large mixing bowl, whisk the eggs, yolks and sugar together using an electric hand whisk until the mixture is thick and pale and the whisk leaves a trail.
4. Then fold in the sieved flour slowly (this image has the first amount of chocolate mixture added).
5. Slowly pour the chocolate mixture into the egg mixture in thirds, folding well between each addition using a spatula. Continue until all the chocolate is added and the mixture is loose cake batter.
6. Tip the batter into a jug and fill up each ramekin equally with the mixture. Chill for at least 20 minutes or overnight. Alternatively the fondants can be frozen for up to a month and cooked from frozen (adding 5 minutes more to the cooking time).
7. Preheat the oven to 200°C/Gas mark 6. Place the fondants on a baking tray and cook in the middle of the oven for 10-14 minutes, or until a crust has formed on the top and they start to come away from the sides. If you place a skewer inside, it should come out with some mixture on it. Remove them from the oven and leave to sit for 1 minute.
8. Whilst cooking, make the whipped cream. Place all ingredients into a mixing bowl and using an electric hand mixer, whisk until the cream is thick.
9. Then make the toffee sauce, place all ingredients except the double cream into a saucepan and heat slowly until reaches a rolling boil (when bubbles form on top), then quickly add the cream and whisk. Remove from the heat and pour into a jug.
10. Once the fondants have stood for a minute, tip the fondants slowly over a plate/bowl and they should come straight out (loosen with a palette knife if needed).
11. Spoon the cream over the top and drizzle the toffee sauce around the plate (leaving the rest on the side, if people want some more).
12. Then serve, the middle should spill out when you cut them open.
I hope you really enjoy these fondants as much as I did 🙂
The red velvet cake is coming soon…this was an impromptu bake for a date night.