The Original Chocolate Fondant
Prep Time: 10 min| Baking Time: 12 min | Total Time: 22 min| Servings: 6 | Difficulty: Easy
Ingredients for preparing the moulds:
- 10g melted butter, for brushing
- cocoa powder, for dusting
Ingredients for the Chocolate Fondant:
- 100g good-quality dark chocolate, chopped into small pieces
- 100g butter, in small pieces
- 100g golden caster sugar
- 2 eggs and 2 yolks
- 70g plain flour
- 1 tbsp grated orange peel
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
Using an electric whisk 2 whites until foamed and in the second bowl whisk 2 yolks, add sugar until it’s thick and pale. Sift the flour into the mixed of yolks. Pour the melted chocolate into the yolks and add grated orange peel. In the end add whites.
Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 3 mins more to the baking time.
Heat oven to 200°C, or with fan 180°C. Place the fondants on a baking tray, then bake for 12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Carefully place the fondant on a palte, then serve immediately. Repeat with the rest of the fondants.
Bon apetit 😉