The perfect chocolate fondant

4 servings Prep: 20 mins, Cooking: 12 mins
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Molten oozy chocolately center, just like any good fondant ought to have!

By Food24 November 14 2017
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Ingredients (6)

120 g butter
120 g dark chocolate — chopped
2 eggs
2 egg yolks
60 ml castor sugar
45 ml gluten-free flour
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Preheat the oven to 220°C, prepare 4 molds by buttering them and dusting a little castor sugar in them; tip out any excess.

In the microwave (or in a double boiler) melt the butter and chocolate together.

In a separate bowl, beat the eggs, egg yolks and castor sugar until light and creamy in colour.  Fold in the melted chocolate mixture and sieve in the flour, gently folding in to prevent knocking the air out.

Divide between the 4 molds and place in the fridge until needed.

Bake for 8 minutes (if baking straight away) or 12 minutes (if cold) until the outer edges are set.

Carefully loosen the edges from the mold with a sharp knife.  Place the serving plate upside down on the top of the mold and invert.  Leave to stand for 30 seconds before removing the mold.

Serve with vanilla ice cream or crème fraiche.

Also Try:

Salted caramel chocolate frozen parfait

1:45 For the caramel sauce: Prepare the caramel by melting the sugar in a heavy-bottomed saucepan. When it is a deep reddish brown colour, pour in half the water. Be careful, the water will boil vigorously, after which add the rest of the water and the butter.

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