Dark Chocolate Fondants
As seen on a recipe card at my friend Flora's. They looked nice.
It seems to be this Dr Oetker recipe
though the web page uses 72% chocolate, and a teaspoon of vanilla essence.
Which sounds better :)
- 125g dark chocolate (at least 55%)
- 125g unsalted butter, cubed
- 2 medium eggs, beaten
- 2 egg yolks
- 50g caster sugar
- 1 tsp Madagascan vanilla extract
- 8g ground arrowroot or 40g plain flour
- vanilla ice cream
Preheat the oven to 230°C (210°C Fan, Gas Mark 8).
Lightly grease 4x150ml pudding tins.
Break the dark chocolate into pieces and place in a heatproof bowl with the butter.
Stand over a pan of gently simmering water and stir smoothly until melted.
Remove from the water and set aside.
Meanwhile, whisk the eggs, egg yolks and sugar together until thick and creamy.
Whisk in the warm melted chocolate and then stir in the ground arrowroot (or flour) to make a smooth batter.
Divide the mixture between the prepared tins.
If you aren't ready to serve the puddings straight away, cover them and put them in the fridge for up to 24 hours.
When you are ready to cook them, make sure they are at room temperature.
Put the tins on a baking tray and cook in the oven for about 10 minutes until the sides are set but the middle is still wobbly.
Immediately invert the puddings on to warmed serving plates but leave in the pudding tins for 2 minutes before removing.
Serve immediately accompanied by vanilla ice cream