Dark Chocolate Fondant
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
cupcakes
Cooking time: 1 h 30 min
You’re going to need:
- 50g melted butter, for brushing
- cocoa powder, for dusting
- 200g good-quality dark chocolate, chopped into small pieces
- 200g butter, in small pieces
- 200g golden caster sugar
- 4 eggs and 4 yolks
- 200g plain flour
- Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve
Instructions:
- Gently melt chocolate chunks and cubed butter, ideally using a double boiler (bowl over a pan with simmering water) or in the microwave.
- In a bowl, vigorously combine sugar with 4 whole eggs until you get a smooth texture paler color. You may use a food processor.
- Slowly pour chocolate – butter mix in sugar – egg preparation continuously combining.
- Add flour, a pinch of salt (optional) and combine. That's all.
- Pour into buttered ramekins or muffin pan and set in the refrigerator 1 hour in the.
- During your meal, preheat your oven to 200°C/390°F. Bake the ramekins for 9 to 10 minutes at 200°C/390°F. Fondants are ready when the edges are cooked and the center is molten under a more or less cooked mini crust. Each oven being different, make a first batch, take one out and taste, and note the perfect baking time for you.
- Serve immediately and eat warm.refrigerator.