Chocolate Fondant Recipe:
The only way to resist temptation is to yield it…. I can resist everything but temptation.
I couldn’t agree with you more Mr. Wilde so I gave into the temptation, huh! I could no more deny myself the pleasure of Chocó- indulgence. I wonder why some goodness greatness called diamonds a woman’s best friend, who needs diamonds when there are ‘Chocolates’. This long due, okay two days due, reward was such a relief on this dull, gloomy day. Oh yes, while our dear Delhi weather continues to play the game of hide and seek, nothing just nothing but a fuggy, oozy, dark chocolate fondant could have restored the humour.
As I set out to bake this classic recipe I was reminded of Donna Hay’s magic trick and I used almond meal to replace a part of my flour. Her idea as intriguing it was had been waiting to be tried for long and at the end a fan’s faith was restored yet again in one of her favourite TV show Chefs. Since I didn’t have her recipe on me to follow so I just mixed quantities using my own grey matter and the outcome was more than satisfying, an absolutely dense, crumbly texture.
Ingredients (Makes 4-5):
- 100 gms dark chocolate, 4-5 small pieces extra
- 100 gms butter, extra for dusting
- 2 eggs
- 1 egg yolk
- ½ cup Icing Sugar
- ½ cup plain flour
- ½ cup almond meal (or make a coarse powder of approx 100 gms almonds)
- Cocoa powder for dusting
- Set a bowl of a simmering pot of water, add break chocolate and butter into small cubes and add to the bowl to melt together. Remove from the heat once it completely melts and stir till it’s smooth and set aside.
- Grease the ramekins with melted butter and keep in the freezer. After about 10 minutes, brush once more with melted butter and generously sprinkle cocoa all along the base and sides of the ramekins. Tap the mould to coat completely and tap out any excess cocoa powder.
- In a large bowl beat the eggs and yolk till fluffy and then add the icing sugar and whisk till soft peaks form. Then add flour and almond meal and beat well together.
- Now pour the melted chocolate into the flour mixture, beating well in between the addition. Beat well until the entire chocolate and flour mixture is completely incorporated into a loose cake batter.
- Pour the batter evenly between 4-5 (depending on the size of your moulds, I used just 4) ramekins. Carefully drop a small piece of your favourite chocolate at the centre and keep in the fridge to chill for 15 mins approx.
- Preheat the oven to 180oC and bake for 12(reduce time by a couple of minutes if using smaller moulds) minutes until the tops have firmed up and they start to come off their sides.
- To tip out the fondants, gentle tap the ramekins between your palms and gently tip out into the serving plate. Generously sprinkle cocoa, and enjoy the gooey fondant with a serving of Vanilla ice-cream if you like.
Dos and Don’ts:
- Replace the almond meal with the same quantity of plain flour.
- You may skip on adding the extra chocolate pieces at the end.
- In case the fondants do not slide out of the moulds, just immerse a flat knife in warm water first, wipe the water off with a kitchen towel and gently run the warm knife along the wall of the moulds and then tip out the fondant.
- Do not leave any lumps in chocolate and butter mixture.
- Do not fold in the flour and chocolate mixture together, rather whisk and blend for we do not want a fondant to rise much, do we?
- Do not over bake, the toothpick test doesn’t work with fondants, just a gentle ap on the top and if its set, your fondant is ready.
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