We used a recipe that I have used countless times before, and I know it has become a staple in many houses including that of my beautiful friend Louise, who pulls it out every now and then for a dinner party much to her husband Darren's delight!
It originally comes from a Gordon Ramsey recipe but don't be afraid of it because it comes from a well known "celebrity" (for want of a better word!) chef, it is super easy and the best bit is that it can be made in advance, even frozen, and then just put in the oven to cook for 10-17 minutes (depending on whether it's frozen or not) and voilà, you have an amazing restaurant quality dessert!
CHOCOLATE FONDANT
(makes 9 - the extra one is for taste testing!)
Ingredients:
50g butter, melted for brushing
cocoa powder, for dusting
200g good quality dark chocolate
200g butter
200g caster sugar
4 eggs
4 egg yolks
200g plain flour
Method:
- Prepare ramekins - brush with melted butter, refrigerate for a few minutes (for butter to harden), brush again with melted butter, refrigerate, dust with cocoa powder to form a layer inside each ramekin
- Melt the chocolate and butter together, this can be done over a double boiler or in the microwave, stir melted mixture together and leave to cool for about 5-10 minutes whilst preparing the remainder of the dessert
- Beat sugar, eggs and egg yolks together until thick and pale - as pictured below
- Sift in plain flour and beat together
- Pour in the chocolate mixture in thirds, mixing well between each addition
- Pour the mixture into your ramekins - it is ideal to use all the same sized ramekins so they cook at the same time - whilst here in France I find whatever I can - this batch is done in all shapes and sizes...Kian wants the biggest one of course!
- From this point you can either chill your fondants or freeze them. To freeze, wrap in plastic wrap and place in freezer for up to one month. To chill, cover with plastic wrap and chill for at least 20 mins (or longer)
- Fondants are to be baked in an oven at 180 degrees, if chilled they will take between 10-12 mins, if frozen between 15 -17 mins. You know when they are ready when they form a bit of a crust on top and they start to come away from the side a little
- Remove from oven and allow to sit for a minute before turning out
- Run a knife along the outer edge of the ramekins and flip upside down onto your plate.
These can be served with cream, ice cream, a dusting of icing sugar or caramel sauce. Gordon suggests the caramel sauce but I am loving salted caramel at the moment so I added some salt to my caramel for a delicious result!
SALTED CARAMEL SAUCE
Ingredients:
250g caster sugar
150ml cream
50g butter
couple of pinches good quality sea salt flakes
Method:
- Place sugar and 4 tablespoons water into a heavy based frypan over low heat, stirring till melted - if it crystallises a little, persevere - mine did this and then after crystallising it started to melt properly and became the caramel, or you can add a little acid - either lemon juice or vinegar to reduce the risk of crystallisation
- Once the sugar has melted, resist the temptation to stir any longer, you can swizzle the pan if you need to but allow the caramel to form a beautiful golden colour - this will take about 6-8 minutes
- Take off the heat and stir in the butter and cream - be extremely careful when working with caramel as it is VERY hot!
- Stir in the salt
- Pour into a jug so it is easier to serve, allow to cool slightly before serving
- Remainder can be stored in the fridge for about a week, if it lasts that long! Great over ice cream, pancakes, ice cream, pancakes...you get the hint!!
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Bon Appétit!
Kim
xo
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