Chocolate Fondant

It was my first time making chocolate fondants yesterday and the result was not exactly anything to shout about. The centre was too cooked and therefore not watery like it should be. Nevertheless it was till yummy and I also put whipped cream on top of it to make it even more delicious.

I know that it does not look nice at all but the smell was enough to make me want to put it into my mouth and I was not dissappointed, being the chocolate lover and all.

Here is the recipe for my chocolate fondant:

1. 125g butter

2. 125g chocolate

3. 4 large eggs

4. 125g sugar (110g should be enough if you do not want it to be too sweet)

5. 50g self raising flour, shifted

a. Preheat oven to 180C.

b. Cut the butter into pieces and put into a small saucepan. Break the chocolate into pieces and place on top of the butter.

c. Put over a low heat and stir with a flexible spatula as soon as the butter starts to melt.

d. As soon as the mixture is smooth, remove from the heat.

e. Break the eggs into a bowl with a pouring lip and beat with the sugar until you have a smooth mixture (about 10 seconds). Make sure the bowl is big enough as you will need to add in the chocolate and butter mixture later.

f. Pour the melted chocolate over the eggs and mix as lightly as possible using a ballon whisk.

g. Add the flour in 3 lots, mixing with a flexible spatula between each addtion. (You will need to be very careful otherwise the flour will not mix well with the mixture).

h. Use the mixture to fill 4 ramekins (about 7 cm in diameter with 5cm tall). Transfer into the over for 15 -  18 minutes.

Note:- Shake one ramekin while still in the oven, the centre should barely wobble. Note that the cooking time will depend on the size and thickness of your dishes.

Tip:-This dessert can be prepared in advance. Cover each filled ramekin with cling film and place in the fridge until you are ready to cook. Remove the cling film and bake for 17 - 20 minutes straight from the fridge.