Chocolate fondant – it’s a nice way to call a half-baked cake.
My dissertation is, at present, also ‘half-baked’. What my brain needs now is a huge meltdown, before I bring its gears back up again on Monday.
- Melted butter: 1 tbsp
- Cocoa powder: 4 tsp
- Dark chocolate: 100g, chopped into small pieces
- Unsalted butter: 100g, sliced into small pieces
- Egg: 2
- Egg yolk: 2
- Castor sugar: 100g (less than 1/2 cup)
- Plain flour: 100g (about 3/4 cup)
- Vanilla essence: 1 tsp
- Icing sugar: 1/2 tsp
- Preheat oven at 180 deg.
- Rub 4 ramekins with melted butter.
- Add 1 tsp of cocoa powder into each ramekin. Tip the ramekins to coat the bottom and sides with the powder.
- Tap out the excess powder. Place ramekins into fridge to chill.
- Melt chocolate and butter in a hot water bath. Remove from heat and leave to cool for 10min.
- Meanwhile, whisk whole eggs, egg yolks and sugar together. If using a hand-whisker, do this for about 20min.
- Add flour to egg mixture. Continue whisking for 5min.
- Add vanilla essence. Stir in chocolate mixture in 3 batches, beating well with each batch.
- When mixture is evenly combined, pour equal portions into chilled ramekins.
- Place ramekins on baking tray. Bake for 10min till top forms a crust.
- Remove from oven and leave to cool for 1min.
- Use a butter knife to move the top of the crust away from sides of ramekins if you want to plate up the fondants.
- Sprinkle with icing sugar and serve with vanilla ice-cream if desired.
- For storage, freeze the unbaked chocolate mixture in the ramekins and bake from frozen for 15min.
- This recipe is adapted from the BBC GoodFood website.
Makes 4 ramekins of fondant