Saturday, 4 October 2014

:: Ooozing Chocolate Fondants ::

I think Chocolate Fondants could possible one of my favourite puddings. Rich, decadent, insanely satisfying and also bloody simple. I love that moment when you cut in to the pudding and the oozing sauce floods out of the middle. That little glee inside, yes you did it, it worked. 

After watching the GBBO episode, which featured self saucing puds, I knew this was what was missing from the blog. The ultimate chocolate pudding.

This actually simple little dish, hasn't always had good press, Gregg Wallace and John Torrode on Masterchef always sucking in their cheeks, puffing them out and saying 'ooooo are you sure you want to go down that route?' That over cooking that terrifies the contestants. But I will let you into a secret, once you know your timings and have that perfect recipe, you are sorted, no more worrying, no more over cooked self saucing puddings. 

My recipe is actually from the Masterchef Kitchen Bible, a great book that I bought about 2 years ago on a whim. I am not usually one to follow recipes, however this one needed no tweaking. Its perfect! And when you get results like below, why would you want to change anything?  

To make 4 good size fondants, you need:

:: 150g unsalted butter, cubed
:: 1 heaped tbsp plain flour
:: 150g good quality dark choc (min 70% cocoa)
:: 3 large eggs
:: 75g caster sugar
:: icing sugar for dusting
:: ice cream or cream to serve

:: First pre heat your oven to 200c and then grease four ramekins. 

:: break up your chocolate and put in a banemarie with the butter and very gently melt. 

:: Once your chocolate and butter have melted and are a smooth consistency, take off the heat and leave to cool slightly. 

:: In a separate bowl, mix together the eggs and sugar and then slowly pour the chocolate mixture in to the egg mix. 

:: Beat until thoroughly combined and then fold the flour in. 

:: Divide the mixture into the ramekins. 

:: These can be kept in the fridge over night or just put straight in the oven. Just make sure the mix comes back to room temp

:: Pop in the oven for 12 minutes, once done the should look like this with a slight wobble when you gently move the top. I had quite large Le Cruset ramekins, if you are using smaller ones like GU moulds, cook for 6 minutes. 

 :: To remove from the ramekin, gently run a knife round the edge and place your plate on top. Flip over and gently remove the ramekin. 

 :: Now for the best part cut open that bad boy and smother in cream. Yum in my face. 

Just look at that oozing perfection.  Close up was definitely needed!

So. Bloody. Good. 

These are great with a scattering of raspberries or adding a little salted caramel into the middle when spooning into the ramekins. The world is your oyster once you have that perfected recipe. 

No comments:

Post a Comment

Pin It button on image hover