This week in the Dancing Trousers kitchen Alexis Thompson teaches us how to make a wonderful chocolate fondant, perfect as a desert after any meal, great for those with a sweet tooth. Watch below:
The recipe is as follows:
50g softened unsalted butter plus extra for greasing moulds
Caster sugar to coat moulds
Spray oil or cake release
50g good quality (70%+ cocoa solid) chocolate chopped
50g sifted icing sugar
1 free range large egg
1free range large egg yolks
25g plain flour
18g good quality (eg Green & Blacks) cocoa powder
- Preheat the oven to 190° Prepare 2 dariole moulds by brushing well with melted butter and then coating with caster sugar (swirl it round, tip it out). They should be completely covered with a sugar coating, you can then give a light spray of oil just to ensure the little blighters don’t stick! If you don’t have these moulds simply make the pudding in heatproof ramekin dishes and don’t turn them out.
- Melt the chocolate, in a heatproof bowl over simmering water (the bowl shouldn’t touch the water). It should cool a little before being used.
- Roughly combine the icing sugar and butter with a wooden spoon/rubber spatula first to stop clouds of icing sugar flying up. Then use anelectric mixer, to cream the mix until pale and fluffy. Beat the egg and yolk together and add to the butter mix a little at a time, beating well between additions. The mixture may look a little curdled, that’s OK. Lower the mixer speed and add the melted chocolate. Sift the flour and cocoa in and fold into the mix with a bendy spatula or large metal spoon. Don’t overwork the mix.
- Spoon neatly into the darioles, try not to knock the sugar off the sides as you do this. They should around ¾ full. Place on a baking sheet and bake for 8 mins and check, the puddings should be set round the edges, the middle still loose. If you insert a skewer the centre it should be liquid. Don’t be tempted to cook it for longer or it won’t be melting in the middle.
- Remove the puddings from the oven, allow to sit for 30 seconds, then gently turn out onto a serving plate. They should just drop out of the moulds so treat them with care!. You can dust with icing sugar, serve with ice cream and a tuille biscuit or simply with double cream.