Chocolate Fondant's

Chocolate Fondants

These gooey little gifts from God are definitely something you should memorize by hart seeing that they are so easy and quick to make. It will be sacrilege if you don’t prepare them with the respect they need. Now gent’s I’m saying this from personal experience, Chocolate Fondants will bring any woman to her knee’s. So sit up and pay attention. The key lies in the 8 minutes baking time leaving you with a gooey centred little cake with a slight crusty outside.

You’ll Need:

250g Dark Chocolate

250g Butter

1½Tblsp of Flour – all purpose

3 x Eggs – whole

Pinch of Salt

Extra Butter for the Ramekins – this recipe works perfectly out to 4 medium sized ramekins or 2 large ones

Extra Cacao – for dusting the ramekins

Method:

Pre-heat the oven to 200 ͨc. Melt the chocolate and the butter together in a bain-marie (double boiler, making sure the bowl does not touch the water or your chocolate will become grainy and extra bitter) you want a very smooth concoction. As soon as the butter and chocolate are melted completely and whisk lightly, remove the bowl from the heat and leave to cool slightly. Take 4 ramekins or 2 large ones, and butter them very well. If you don’t they won’t come out of the ramekin all perfect and glorious. So don’t be shy with the butter. Take about a half a teaspoon of cacao to each ramekin and turn the ramekin in all directions making sure the entire ramekin is covered with cacao on the inside. Pour out any excess cacao. Know whisk in the three eggs into the slightly cooled mixture, whisking vigorously till all is well combined. Sift in the flour and a pinch of salt, take a rubber spatula and fold in the flour gently. Pour the mixture evenly into each ramekin before placing the ramekins on a baking sheet. Pop them into the pre-heated oven for 8 minutes ONLY. Any longer and you’ll end up with a dry sponge cake like thing, with no gooey centre. Once the 8 min is over take them out of the oven and let cool for a minute or two, before taking a sharp knife and slide it around the outsides of the little cake just to loosen it. Take a kitchen towel and flip the ramekin onto a plate. Shake gently and pull away. Serve with Chantilly cream or a scoop of good vanilla ice cream.