This recipe was given to me by our friend Simon who is a young chef at the Dartmoor Kitchen catering company. He makes the best oozy chocolate fondants we know. Fondants need very little cooking time so don’t walk away. Use best quality dark chocolate, it is sweetened and enriched by the sugar and butter and you’ll love the result You will need some small foil pots or ceramic ramekins to make them. Kids love making these!
INGREDIENTS – SERVES 4
1 whole egg
1 egg yolk
60g caster sugar
50g butter, cubed
50g dark chocolate, grated
50G PLAIN flour
1 tablespoon softened butter
1 tablespoon cocoa powder
- Pre heat the oven to 170 C
- GREASE the ramekins with softened butter using some paper towel, butter wrapping or your fingers, then dust with cocoa powder. LEAVE IN FRIDGE FOR 30 MINS. This will give the little pudding a good crust and help it to slip out easily after cooking.
- WHISK the eggs, egg yolk and sugar together in a large bowl until well combined.
- Sieve the plain flour into another bowl and set aside
- Take a HEATPROOF BOWL and add the butter to the grated chocolate and follow the instructions in the skill tip section below
SKILL TIP – MELTING CHOCOLATE
Take a small saucepan and a HEATPROOF BOWL that fits in the saucepan without touching the bottom. Fill the saucepan with 3cm of water and place the bowl on top of the saucepan.
GRATE the chocolate into small pieces or better still, grate it with a cheese grater (you can use a food processor to do this) and place it in the heatproof bowl.
Place the saucepan on a low heat and bring to simmering point (this is when the bubbles just start to appear on the edges). Watch this carefully as it does not take long. Stir the chocolate gently until it has melted taking care not to get water in the chocolate or it will curdle and split.
Why does warm chocolate split and curdle?
A small amount of liquid (like a flavour essence or a splash of water) added into molten chocolate will stiffen and curdle the mixture. Why? Like glue, water in small amounts wets the sugar and cocoa particles just enough to make patches of syrup which separate from the liquid cocoa butter. If you add a lot of liquid it dissolves the sugar into syrup all at once so it doesn’t split.
- When the chocolate and butter have MELTED together remove from the heat and, using an oven glove, take the bowl out of the saucepan.
- MIX in the chocolate into the eggs, with a wooden spoon. Then add the SIFTED flour and mix that in too.
- Fill the ramekins HALF WAY UP
- Place the ramekins on a baking tray in the hot oven for 5 MINUTES.
- SET TIMER for 5 Minutes. CHECK they should look solid on top if the top looks wet put back in the oven for two minutes.
- Remove when done, tap them out of the moulds and eat warm with the gooey centre oozing out.
When in Devon, serve with lashings of clotted cream.