Chocolate fondant recipe
These small cakes hide dark molten chocolate and make an ideal dessert for a decadent night in. Serve with berries and double cream.
Recipe and image courtesy of Waitrose & Partners
Ingredients
- 50 g softened unsalted butter, plus extra for greasing
- 1 tbsp cocoa powder, sieved, for dusting
- 50 g dark chocolate (70% cocoa solids), chopped into small chunks
- 1 egg, plus 1 yolk
- 25 g caster sugar
- 1 tbsp plain flour (heaped)
Details
- Cuisine: British
- Recipe Type: Chocolate
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200˚C/400°F/gas mark 6. Grease 2 x 150ml (5fl oz) dariole moulds, add the cocoa powder to one and then transfer to the other, turning it as you go until the mould is evenly coated. Repeat with the other mould, discarding the excess cocoa.
- Melt the chocolate and butter together in a bowl set over a pan of barely simmering water (or in a microwave, in short bursts) with a pinch of salt. Stir to combine and set aside to cool briefly.
- Using electric beaters, whisk together the egg, egg yolk and sugar until tripled in volume. It should hold a trail for 2-3 seconds. Sift over the flour and gently fold in.
- Loosen the melted chocolate with a little of the egg mixture then, in two batches, carefully fold in the rest.
- Divide the mixture between the moulds, cleaning the edges with kitchen paper, if needed.
- Bake for 10 minutes, until risen and a crust has formed on top. They should still have a slight wobble. Turn out onto plates and serve at once, dusted with cocoa powder.
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