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Friday, 17 June 2011

Chocolate Fondles


Forget music being the food of love. Oh no, the food of love is definitely chocolate. And if we can all agree on that, you should believe me when I say these Chocolate Fondants equal serious heavy petting. 

This is a fabulous, prepare in advance, wow your guests, woo your guests, recipe. They taste scrumptious and are very simple to make. You can even freeze them far in advance and cook them from frozen, which is great if your main course is a little more complicated, meaning you can take it easy for dessert.

First, before I give you the recipe, you must promise me you will treat this recipe to the finest darkest chocolate. I'm not a chocolate snob I promise you, but this fondant just knows when you're feeding her the cheap stuff. Any chocolate with less than 70% cocoa solids produces sad, sickly tasting fondants. I use Tesco's 74% plain chocolate which is perfect.

For this recipe (from Gordon Ramsay), you will need 6-9 ramekins, or disposable pudding tins like these if you're too lazy to do the washing up! The recipe makes 6 fondants for me as I only have 6 ramekins. Gordon recommends using 9 moulds, so perhaps I overfill my little dishes but they still turn out lovely.

The nice thing is, you only need a few simple ingredients, which should already be in your cupboards, meaning this doesn't make it too expensive a dessert either.


Ingredients:

50g melted butter
A sprinkling of cocoa powder
200g 70% or higher dark chocolate
200g butter
200g golden caster sugar
8 eggs (4 whole eggs and 4 egg yolks. Use the leftover whites for meringues perhaps?)
200g plain flour

Instructions:

First you need to prepare your moulds. Good preparation at this stage means your Fondants will just ease right out when you go to serve them.  

After you melt your butter, using a pastry brush - brush the insides of your ramekins giving them a good coating. 

Put your ramekins in the fridge, have a coffee and 10 minutes later butter the ramekins again - using the same butter which should hopefully have also thickened slightly. You are aiming for them to look a little like this:


Whilst the butter is still damp, hold the ramekins at an angle above your cocoa powder, and using a spoon sprinkle the insides, turning the moulds till they are all coated, tip out the excess. Put back into the fridge once they are all prepared.


Melt the chocolate and the butter together using a bain marie and once melted put to one side.

Whilst the chocolate is cooling slightly, seperate your eggs and beat together the 4 eggs and 4 egg yolks till the  mixture froths slightly and the whisk leaves a trail behind it.

Sieve the flour into the eggs and beat well together.

Then fold in the melted chocolate and butter - a third at a time till the mixture is well combined.

Divide the mixture between your ramekins and place into the fridge to chill completely, or freeze until you wish to cook them.


To bake your fondants, preheat your fan oven to 180°C, place the fondants on a baking tray and cook on the middle shelf for 10-12 minutes. (15 minutes ish if cooking from frozen.)

The fondants should have risen a little, formed a crust on top started to shrink away from their edges:


Using a knife, carefully ease the fondants out onto a plate (I've made 18 and haven't broken a cake yet so don't worry too much). Plate up and serve quickly and watch your guests have the joy of peeking inside.



They taste perfect served with some double cream.


Enjoy the adulation.

5 comments:

  1. I absolutely second (third, and fourth...) you: chocolate is most definately the food of love! What a delicious chocolatey recipe MAggie- please may I have one?!

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  2. You may try a little bit - but just enough to convince you that you really must make them yourself!! :)

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  3. These look wonderful Maggie and I do so agree, they have got to be one of the best desserts ever.

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  4. Oh Maggie, my mouth is watering at the sight of that pool of chocolate. Delicious.

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  5. Chocolate is my ultimate weakness, and this is by far, one of my favourite desserts. Thank you for stirring up a chocolate craving! :)

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