Eric Lanlard's hot chocolate fondant recipe
For me this is the easiest, almost foolproof, chocolate fondant recipe. The secret’s in the timing, don’t guess. Set your kitchen timer and you’ll be able to serve your friends the most tasty, warm, chocolatey dessert they’ve ever had. And an added bonus is that you can even prepare the fondants the day before! Just keep them in the fridge to be cooked just before you are ready to eat them.
Ingredients
- 125 g Unsalted butter, plus extra for greasing
- 1 tbsp Pure cocoa powder, plus extra for dusting
- 125 g Dark chocolate, broken into pieces
- 60 g Caster sugar
- 3 Small eggs
- 3 Small egg yolks
- 100 g Plain flour, sifted
- 4.4 oz Unsalted butter, plus extra for greasing
- 1 tbsp Pure cocoa powder, plus extra for dusting
- 4.4 oz Dark chocolate, broken into pieces
- 2.1 oz Caster sugar
- 3 Small eggs
- 3 Small egg yolks
- 3.5 oz Plain flour, sifted
- 4.4 oz Unsalted butter, plus extra for greasing
- 1 tbsp Pure cocoa powder, plus extra for dusting
- 4.4 oz Dark chocolate, broken into pieces
- 2.1 oz Caster sugar
- 3 Small eggs
- 3 Small egg yolks
- 3.5 oz Plain flour, sifted
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 8 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Thoroughly butter four 200ml (7fl oz) ovenproof moulds (dariole moulds preferably), and dust lightly with the extra cocoa powder.
- Melt the measured butter and the chocolate together in a bowl over a bain-marie (double boiler, or a suitable saucepan with simmering water). The water must not touch the base of the bowl.
- In a large bowl, using an electric hand whisk, beat together the sugar, eggs and egg yolks until light and pale.
- Pour the melted butter and chocolate over the egg mix and then fold in the sifted flour and measured cocoa using a metal spoon.
- Place the individual moulds on to a baking sheet. Pour the mixture into the prepared moulds, and bake in the preheated oven for approximately 8 minutes.
- When the outside is crisp to the touch, loosen the edges with a knife and carefully turn out of the moulds on to the serving plates. The centre should still be soft and lusciously saucy - just like me!
- Serve with thick cream, crème fraîche or vanilla ice-cream.
Taken from Home Bake by Eric Lanlard (Published by Mitchell Beazley)
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