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Chocolate Fondant

Serves: 6 peopleRecipe course:  PuddingsTotal time (min.): 18Complexity (1 to 3): 2
Chocolate-Fondant.jpg Chocolate-Fondant.jpg
A delicious chocolate dessert that is guaranteed to impress. Serve with a sharp raspberry coulis to compliment the sweetness of the chocolate.
 

Tools

Stand Mixers or Cooking Chef
Whisk tool

Ingredients

 Ingredients 1 
 Butter                                         50 grams
 Cocoa powder                          50 grams
 
 Ingredients 2 
 Dark chocolate                         120 grams
 Butter                                          110 grams

 Ingredients 3
 Eggs                                            4 
 Caster sugar                             140 grams
 Plain flour                                  50 grams

Methods

Prep. (Before you begin)
​​​​​​​
 1 - Melt the butter from Ingredients 1. 
 2 - Break up the dark chocolate.
 3 - Cut the butter from Ingredients 2 into cubes and leave at room temperature to soften.
 
 Getting started

 ​​​​​​​Fit the Whisk tool to the machine. 
 
 Stage 1 
 
 1 - Brush the Dariole moulds with the first item of Ingredients 1 (butter).
 2 - Add the last item of Ingredients 1 (cocoa powder) to each side of the Dariole moulds.
 3 - Rotate the moulds to line them with cocoa powder and tap out any excess.
 4 - Place prepared moulds onto the baking tray.
 5 - Chill in the fridge until needed.
 
 Stage 2 
 
 1 - Add Ingredients 2 (chocolate, butter) into the saucepan. 
 2 - Heat on a low heat until melted. 
 3 - Set aside.
 
 Stage 3 
 
 1 - Add the first 2 items of Ingredients 3 (eggs, sugar) into the Mixer bowl. 
 2 - Attach the Mixer bowl to the machine and fit the splash guard. 
 3 - Mix on speed Max for 3 minutes. 
 4 - Add the last item of Ingredients 3 (flour) into the Mixer bowl.
 5 - Mix on speed 2 for 3 minutes. 
 6 - Transfer the chocolate mixture into the Mixer bowl.
 7 - Mix carefully until combined. 
 8 - Pre heat the oven to 200ºC.
 9 - Retrieve the moulds from the fridge.
 10 - Pour the contents of the Mixer bowl into the moulds, leaving a 2 cm gap at the top. 
 11 - Bake for 8 minutes at 200ºC.
 12 - Remove from the oven and leave to stand for 1 minute.
 13 - Invert the moulds onto a plate.
 14 - Serve.

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