Saturday, 12 April 2014

DOUBLE CHOCOLATE FONDANTS

It’s the time of the year when we all go mad (and way too far) with chocolate. I thought I’d tap into that period of indulgence and make a recipe which is indulgence personified, a rich fondant with a surprise white chocolate burst that ripples through the dark, silky pool. To stop this introduction sounding like an M&S advert, I’d like to say that these were a lot easier than I imagined they would be. Don’t be scared, give them a go!

Cocoa powder for dusting
110g plain chocolate
110g butter
2 eggs and 2 egg yolk
100g golden caster sugar
Pinch salt
2 tbsps plain flour
8 squares of white chocolate

Heat the oven to fan180/200c/6 and place a baking tray inside while it heats. Grease 4 ramekins really well with butter then spoon in some cocoa powder and tap around so that it sticks and covers the entire inside of the ramekins, knocking out any excess. 

Melt the chocolate and butter together in a bowl placed over a small pan of simmering water. Once melted, take of the heat and allow to cool slightly.

In a separate bowl whisk the eggs, egg yolks, sugar and salt until pale and fluffy. Slowly add the chocolate and butter to the egg mixture, gently folding in. Sift in the flour then give the mixture one last good fold until everything is smooth and silky. Fill each ramekin half way with the mixture, then add 2 squares of white chocolate to the centre of each, then cover just short of the top with the rest of the mixture.

Bake for between 12-14 minutes on the tray or until the top has formed a crust but a wobble remains. Leave to cool for about 1 minute before gently easing round the sides with a thin knife and turning out onto a plate. 


1 comment:

  1. Love the idea of having white choc in the middle. Yum.

    ReplyDelete