You know that feeling when you cut open a fondant with a knife an the chocolate oozes out. Yes please. This is my favourite chocolate fondant recipe- based on Delia Smith’s recipe I once used. This recipe has worked well for me more times than not, fingers crossed. The key is the timing of the fondant in the oven. Put it in the oven for 12 minutes exactly. If you are not sure, then I prefer to under cook them, then over cook them. Good luck!
Ingredients: (makes 8)
- 200g dark chocolate (75% cocoa solids), broken
- 200g butter, cut into smaller pieces
- 110g caster sugar (preferably golden caster sugar)
- 4 whole eggs
- 4 egg yolks
- 1 tbsp vanilla extract or paste
- 60g plain flour
To serve: (optional)
- Vanilla ice cream
- Pre heat the oven to 200 degrees C, 400F, gas mark 6. (If you are not eating them now, do not pre heat the oven and see step 8).
- Grease 8 individual ramekins with a generous amount of butter (this will prevent the fondants sticking to the tin after the oven).
- Place the chocolate and butter into a bowl, over some boiling water in a pan. Leave until completely melted.
- Meanwhile, in a large bowel place the sugar, whole eggs, egg yolks and vanilla. Whisk together with an electric whisk. Continue to whisk until the mixture has doubled in volume. This may take anything from 3-8 minutes depending on the strength of your whisk. When you think this is done, stop- you do not want to over whisk. The mixture should then be a thick, mousse-like texture. When you stop the motor and lift the whisk, the mixture should drop and leave a trail like a piece of ribbon.
- Carefully pour the melted chocolate mixture into this. Be gentle as you pour as you do not want to remove the air bubbles of the mixture, as this will help it to rise.
- Then sift the flour into the mixture. To mix everything together use a large metal spoon, or a plastic spatula, and fold the mixture, this will preserve the air bubbles. To fold, take the spoon around the circumference of the bowel, then cut into the middle of the bowl, and repeat. Be patient with this, and mix gently until everything is incorporated.
- Now divide the mixture between the individual ramekins and put on a baking tray. It does not matter if this is messy as you are not serving the fondant in the tins. If you are not eating the fondants now, then cover with clingfilm and put in the fridge or freezer, until wanted.
- When you want to bake them, make sure that the oven is pre heated and put into the oven for 10 minutes if they have not been chilled first, 12 minutes if they have been chilled first and 15 minutes if they have been frozen. Remember, it is better to undercook them than over cook them.
- Serve immediately with ice cream and raspberries. Get the ice cream and raspberries on the plate a few minutes before the fondants are supposed to come out of the oven- then serve immediately once they are out of the oven.