Chocolate fondant

Chocolate fondant

By
From
Under the Walnut Tree
Makes
8-10
Photographer
Fanny Bergenström

These rich chocolate puddings with a lush, runny centre should be served warm. Prepare the batter in advance, refrigerate until serving and then bake the fondants at the last minute. Lots of calories but extraordinarily tasty ones…

Ingredients

Quantity Ingredient
40g soft butter, for greasing
2 tablespoons icing sugar, sifted
170g dark chocolate, (70% cocoa solids)
125g butter, at room temperature
3 eggs
3 egg yolks
90g caster sugar
45g plain flour

Method

  1. Generously grease 8-10 individual ramekins or small metal tins with butter. Dust with the sifted icing sugar, give them a shake and pour off any excess sugar.
  2. Break the chocolate into pieces and melt in a heatproof bowl placed over (not touching) a small saucepan of simmering water. Add the butter and let it melt as well. Stir in one egg at a time, stirring well after each egg, and then set the bowl aside.
  3. In a separate bowl, beat the 3 egg yolks and sugar until fluffy. Use a spatula to gradually fold in the melted chocolate cream. Sift in the flour and blend, stirring as little as possible. Fill the ramekins or tins three-quarters full. Place on a tray, cover with plastic wrap and refrigerate for no more than 24 hours.
  4. Bake the fondants just before serving in a 180°C oven for 9-12 minutes, or until the fondants puff up slightly but are still underdone in the centre.
  5. Tip them onto individual plates and serve right away, either as they are, or with vanilla ice cream or whipped cream and perhaps a couple of fresh raspberries.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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