We’ve been having a roast every Sunday in January (more on that in January’s Summary) and although it fills us up, there is always the desire for something sweet later on. I wanted to make something I could prepare before Bernie starts his roast prep, so I wouldn’t get under his feet but also didn’t want loads of leftovers. I’ve made chocolate fondant before and although successful, I wasn’t overly impressed but have been dying to give them another go. As luck would have it I’d been sent some chocolate by Sainsbury’s and this seemed like the perfect moment to try some.
Talking of Perfect – are you familiar with Felicity Cloake? She has an excellent feature in the Guardian – where she tries lots of different recipes of a particular dish and then comes up with her Perfect version! The feature is now my GO TO if I want to try something new, I check if Felicity has already tested it out for me. (She’s doing it all for me personally of course!)
I used the Swiss Dark Chocolate from Sainsbury’s Taste the Difference range. As someone who has been pretty devoted to Green & Blacks dark chocolate for cooking for quite sometime now, I really couldn’t tell them apart, also had no problems melting it either. So big thumbs up from me.
This recipe was pretty straight forward to make, you can make them in advance – cover in clingfilm and fridge them or you can even freeze them.
60g / 2oz unsalted butter – diced (plus extra for greasing)
1 tbsp cocoa powder
60g / 2oz dark chocolate – break into pieces
1 large egg & 1 large egg yolk
60g / 2oz caster sugar
pinch of salt
1 tbsp plain flour
Butter the inside of two ramekins and dust with the cocoa powder.
Melt the chocolate and butter in a heatproof bowl, over a pan of simmering water. Careful not to let the water touch the bottom of the bowl. Set to one side to allow to cool a bit.
Whisk together (I did this in my Kitchenaid) the egg, egg yolk, sugar and salt – until they are pale & fluffy.
By hand, gently fold in the butter and chocolate mixture. Followed by the flour.
Spoon into the dusted ramekins – cover with clingfilm if chilling until needed.
When you’re ready to cook them (don’t cook them in advance, you need to eat them fresh from the oven) Place a baking tray in the oven and preheat to 200°c / 400°f / gas mark 6
Cook the fondants for 12 minutes (14 if chilled) (16 if frozen) The tops will set and the puddings will be coming away slightly from the sides of the ramekins.
Leave to cool for 30 seconds.
Invert onto a plate, give a tap, maybe a shake, do a wiggle if you fancy it and the puddings should pop out. Try not to lift the ramekins above the plate too high, they will splat! They’ll still taste delicious but you probably wouldn’t want to Instagram the results!
Serve with Clotted Cream, eat immediately, rub your tummy and exclaim they are yummy!
(If you really must, you could serve them with fruit!)