Chocolate Fondant

Updated at: Thu, 17 Aug 2023 03:41:17 GMT

Step 1

Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then coat with cocoa powder and tip out excess cocoa

Step 2

Melt butter and chocolate together over doubble boiler and allow to cool to body temperature

Step 3

In another bowl whisk eggs and sugar together till pale yellow and the whisk leaves a trail. Beat in sifted flour until smooth

Step 4

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter

Step 5

Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours. (i make the fondant first and stick it in the freezer then bake it after we've eaten)

Step 6

Heat oven to 200°c, place moulds on a baking sheet and bake for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.

Step 7

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has

Step 8

come away, then tip back into the mould, put a plate on top and turn it over. (i dont tip it slightly into my hand, it makes a bloody mess. I just put it on a plate and turn upside down)

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