{"id":2283,"date":"2011-06-25T18:43:36","date_gmt":"2011-06-25T10:43:36","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2283"},"modified":"2013-05-02T12:03:23","modified_gmt":"2013-05-02T04:03:23","slug":"chocolate-fondant","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2283","title":{"rendered":"Melt Chocolate Fondant Melt"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Chocolate Fondant 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Chocolate-Fondant-2.jpg\" width=\"650\" height=\"486\" \/><\/p>\n<p style=\"text-align: justify;\">Chocolate fondant &#8211; it&#8217;s a nice way to call a half-baked cake.<\/p>\n<p style=\"text-align: justify;\">My dissertation is, at present, also &#8216;half-baked&#8217;. What my brain needs now is a huge meltdown, before I bring its gears back up again on Monday.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Melted butter: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Cocoa powder: 4 tsp<\/li>\n<li style=\"text-align: justify;\">Dark chocolate: 100g, chopped into small pieces<\/li>\n<li style=\"text-align: justify;\">Unsalted butter: 100g, sliced into small pieces<\/li>\n<li style=\"text-align: justify;\">Egg: 2<\/li>\n<li style=\"text-align: justify;\">Egg yolk: 2<\/li>\n<li style=\"text-align: justify;\">Castor sugar: 100g (less than 1\/2 cup)<\/li>\n<li style=\"text-align: justify;\">Plain flour: 100g (about 3\/4 cup)<\/li>\n<li style=\"text-align: justify;\">Vanilla essence: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 1\/2 tsp<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 180 deg.<\/li>\n<li style=\"text-align: justify;\">Rub 4 ramekins with melted butter.<\/li>\n<li style=\"text-align: justify;\">Add 1 tsp of cocoa powder into each ramekin. Tip the ramekins to coat the bottom and sides with the powder.<\/li>\n<li style=\"text-align: justify;\">Tap out the excess powder. Place ramekins into fridge to chill.<\/li>\n<li style=\"text-align: justify;\">Melt chocolate and butter in a hot water bath. Remove from heat and leave to cool for 10min.<\/li>\n<li style=\"text-align: justify;\">Meanwhile, whisk whole eggs, egg yolks and sugar together. If using a hand-whisker, do this for about 20min.<\/li>\n<li style=\"text-align: justify;\">Add flour to egg mixture. Continue whisking for 5min.<\/li>\n<li style=\"text-align: justify;\">Add vanilla essence. Stir in chocolate mixture in 3 batches, beating well with each batch.<\/li>\n<li style=\"text-align: justify;\">When mixture is evenly combined, pour equal portions into chilled ramekins.<\/li>\n<li style=\"text-align: justify;\">Place ramekins on baking tray. Bake for 10min till top forms a crust.<\/li>\n<li style=\"text-align: justify;\">Remove from oven and leave to cool for 1min.<\/li>\n<li style=\"text-align: justify;\">Use a butter knife to move the top of the crust away from sides of ramekins if you want to plate up the fondants.<\/li>\n<li style=\"text-align: justify;\">Sprinkle with icing sugar and serve with vanilla ice-cream if desired.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Chocolate-Fondant.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-2289 alignleft\" title=\"Chocolate Fondant\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Chocolate-Fondant.jpg\" width=\"650\" height=\"371\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Chocolate-Fondant.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/06\/Chocolate-Fondant-300x171.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p><em><strong>Trick<\/strong>:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">For storage, freeze the unbaked chocolate mixture in the ramekins and bake from frozen for 15min.<\/li>\n<\/ul>\n<p><strong><em>Disclaimer<\/em>:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe is adapted from the <span style=\"text-decoration: underline;\"><strong><a title=\"BBC GoodFood Website\" href=\"http:\/\/www.bbcgoodfood.com\/recipes\/8168\/chocolate-fondant\" target=\"_blank\">BBC GoodFood<\/a><\/strong><\/span> website.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 4 ramekins of fondant<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2283\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Chocolate fondant &#8211; it&#8217;s a nice way to call a half-baked cake. My dissertation is, at present, also &#8216;half-baked&#8217;. What my brain needs now is a huge meltdown, before I bring its gears back up again on Monday.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[103,115],"tags":[229,186],"class_list":["post-2283","post","type-post","status-publish","format-standard","hentry","category-dessert-foodrecipes","category-french","tag-baked","tag-chocolate"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2283"}],"version-history":[{"count":14,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2283\/revisions"}],"predecessor-version":[{"id":2292,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2283\/revisions\/2292"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}