***ATTENTION TO ALL CHOCOLATE LOVERS***
Hey there! It’s been a long while, I know, sorry about that! I’ve been
procrastinating very busy! :o)
Uhem, anyways (clap!) Here I am, back with another recipe which I’ve tested and perfected one too many times just because I simply adore the end result…. or that I needed the excuse to make it every now and then just because it’s SO GOOD.
But first off, I have a confession to make. I loooove chocolate and I will eat anything chocolate-related (as long as it’s dark). If you’re like me, you’d want your chocolate dark and rich. Because, strictly speaking, white chocolate isn’t even chocolate… *roll eyes* Come on, it doesn’t contain any cocoa solid (which makes chocolate chocolate!) D: But uhem, it’s all down to personal preference when it comes to food, so… *shrug* I’ll still have mine dark, thanks. :3
Before I learnt about this recipe (credits to my favourite Sortedfood), I used to think it’s impossible to make lava cake at home. Cakey outside with that gooey chocolate goodness oozing out from the inside? What kind of sorcery is that?! I don’t know about you, I totally thought the molten chocolate inside was somehow “put” there with something like a syringe or …. magic. Little did I know, turns out it’s actually just the cake batter itself. lol
This is such a lovely dessert to make because the end product is a beautiful dish that will certainly impress everyone, it’s so easy to make but tastes like you’ve slaved away in the kitchen. What’s more awesome about this recipe is that you can prepare the batter hours ahead and just keep them in the refrigerator. When the guests come around or you feel like having a bit of indulgent (it’s okay, I won’t tell anyone) , just pop them into a preheated oven and you’ll have an incredibly delicious treat in less than 15 minutes.
So, you ready for some chocolate fondant? Here is how you can make them 🙂
Immensely Rich Chocolate Fondant
- 50 g good quality dark chocolate
- 50 g butter
- 15 g sugar
- 1 teaspoon instant coffee
- 1 egg
- 50 g self-raising flour
- chopped nuts (optional)
- butter and cocoa powder for preparing the ramekins
- 2 oven-proof ramekins
- Melt together chocolate, butter, sugar, and instant coffee using a bain-marie (water bath) or a microwave **.
- Crack in the egg and whisk through
- Fold in self-raising flour
- Add the chopped nuts if preferred
- Rub some butter around the inside of 2 ramekins, dust with cocoa powder, tap to remove excess.
- Spoon the chocolate mixture evenly into the ramekins, cover with cling film and leave to cool in the refrigerator until needed
- Preheat oven to 200 C
- Remove fondants from fridge, take away cling film and bake for 13 minutes (no need to return the batter to room temperature)
- Take the fondants out of the oven and let rest for 30 seconds before turning them out onto serving plates
- Dust with icing sugar (make it snow!) and serve immediately as is or with ice cream
**If you choose to use the microwave, nuke with 15-second interval. Do not over-heat or the chocolate will burn. The chocolate might not look melted but stop when it is soft enough to be stirred into the melted butter.
et voilà! My favourite recipe for the ultimate chocolatey indulgence! ❤
I hope you will give this a try because boy this never fails to make my taste buds go WOOHOOO.
Really tempted to make some right now.