Here’s a delicious recipe on how-to-make Chocolate Fondants.
With a luscious chocolate ganache, they’re baked until just tender.
Oozing with a molten middle, you’ll have a sure fire chocoholics hit!
I’ve got a slight addiction.
I don’t know if my sweetheart knows of this, but a certain someone has a not so secret chocolate stash.
It started a few weeks ago, when I received a gift voucher from my wonderful mother in law. You know those stray pennies you have left on those gift cards, after you’ve made a big ticket purchase?
Well my last few, went onto some rather delicious chocolate.
Which then led to another block elsewhere.
…and then another tin of those pralines…
Now don’t be alarmed! I can make a small 50g block of beautiful dark chocolate last for over a week, (did you guess, I’m nibbling some now!)
I will have a little corner, with my cup of tea as I write or (read) other blogs, etc. Whilst I enjoy a little catch up on my social media too.
In fact, my main vice is Cheese. (Self confession of a cheeseaholic is my next post, lol!)
But I digress.
Nothing is more pleasurable than a warm molten chocolate cake.
I must say, that practicing the method at school in the commercial kitchen was a revelation.
Making that rich, heavy and velvety ganache, was followed by a brief intermission in the industrial blast chillier.
Hence, baking these in a hot oven afterwards, resulted in a soft crust on the outside and ooezy, molten centre on the inside!
Alas, I could ramble for hours until it’s dinner time.
If you’re a chocolate fiend. If you’re an occasional chocoholic. Or a lover of dark, bitter and warmly spiced things, then you will love this recipe!
Bonus: If you happen to be a cheeseaholic like me, then stay tuned next week (’cause) I have something special for everyone ;)
100-110g Dark chocolate
1/2 cup plain flour
1tsp baking powder.
1/4 tsp sea salt
1’2 tsp Smoked Paprika
1/3 cup caster sugar
1/4 cup milk *tbc, as needed*
Equipment: You’ll need some Silicone moulds or individual Dariole moulds, for the Fondants. As they’re super fragile and delicate, baking these in individual moulds will allow you to turn them out, with more success!
Preheat the oven to 200C:392F
Melt the chocolate & butter together in a heat proof bowl
Once cool, add the beaten egg to the ganache chocolate mixture
Combine with the remainder of dry ingredients & stir until smooth
Add a splash of milk to loosen the mixture of needed.
Spoon into the prepared silicone or dariole moulds if using.
Set inside the freezer for 20-30 mins, or overnight if preferable.
Bake in a hot oven for 12-15mins, or until just set.
Turn out immediately & serve.
Thanks to the lovely Kim at My Inner Chick for the recipe request this week!
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