Name: Lemon spekboom curd filled chocolate fondant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1/4 cup butter plus extra for greasing; 85 g chocolate dark or milk or a mix of both, plus extra for assembling; 1 egg; 1 egg yolk; 1/4 tsp vanilla essence; 1/4 cup treacle; 1 tbsp flour; 1 tbsp cocoa powder plus extra to dust the moulds; 1 pinch sea salt; 2 tbsp lemon spekboom curd see notes; lemon zest to garnish; Maldon salt to garnish

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Ingredients (12)

1/4 cup	butter — plus extra for greasing
85 g	chocolate — dark or milk or a mix of both, plus extra for assembling
1	egg
1	egg yolk
1/4 tsp	vanilla essence
1/4 cup	treacle
1 tbsp	flour
1 tbsp	cocoa powder — plus extra to dust the moulds
1 pinch	sea salt
2 tbsp	lemon spekboom curd — see notes
	lemon zest — to garnish
	Maldon salt — to garnish

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Method:

Heat the oven to 220°C.

Grease the dariole moulds with butter and dust with cocoa powder.

Melt the butter and chocolate in the microwave, mix until nicely combined and allow to cool slightly.

Mix the treacle sugar, egg, egg yolk and vanilla together to incorporate some air into the mixture.

Stir in the melted chocolate and butter mixture.

Add the flour, cocoa powder and salt and mix to combine.

Spoon half the batter into the prepared moulds, add a block of chocolate into each mould followed by 1 tbsp of the frozen lemon spekboom curd and then top with another block of chocolate. Spoon the remaining half of the batter into the moulds.

Bake the fondants in the middle of the oven for approx. 12-15 minutes. Be sure not to over bake.

They will be done when the edges are firm to the touch but the middle is still slightly jiggly.

Loosen the sides with a flat knife and turn upside down over a plate to remove the fondants from the moulds.

Garnish with lemon zest and Maldon salt and serve with vanilla ice cream.

Notes

Lemon curd can be used instead of the lemon spekboom curd.