I
began this series of dive in desserts with
chocolate - easy, straight forward ideas for the Susan.
It appeals to my sense of order to finish where I started with
chocolate and with the fancy dancin' posh pud – but one that you
can make ahead and freeze.
This
pud involves prep – it's worth it but a word of caution – you
might not want the work if your party is a large one.
Anyway,
here goes :
Perfect
Chocolate Fondants
Makes
2
60g
unsalted butter, cut into dice, plus extra to grease
1
tbsp cocoa powder
60g
dark chocolate, broken into pieces
1
egg and 1 egg yolk
60g
caster sugar
1
tbsp plain flour
pinch
of salt
Pre-heat
the oven to 180fan/200c/Gas 6 if cooking immediately and put a baking
tray on the middle shelf. Butter the inside of 2 small ramekins (8x4
cms) or pudding moulds (6x6 cms) and then put the cocoa in one and
turn it to coat the inside, holding it over the second mould to catch
any that escapes. Do the same with the other mould. You might want
to do the “cocoa coating” over a tray lined with kitchen roll –
you can't avoid cocoa dust.
Put
the butter and chocolate into a heatproof bowl set over, but not
touching, a pan of simmering water and stir occasionally until
melted. Allow to cool slightly.
Vigorously
whisk together the egg, yolk, sugar and a pinch of salt until pale
and fluffy. Gently fold in the melted chocolate and butter, and then
the flour. Spoon into the prepared moulds, stopping just shy of the
top – at this point the mixture can be refrigerated until needed,
or even frozen, as the puddings will not wait around once cooked.
Put on
to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if
frozen) until the tops are set and coming away from the sides of the
moulds. Leave to rest for 30 seconds and then serve in the ramekins
or turn out on to plates if you're feeling confident – serve with
fresh raspberries and/or a scoop of vanilla ice cream on the side
(clotted cream works too).
This recipe absolutely works – make sure you have your kitchen
timer sellotaped about your person – precision is everything –
you'll get foolproof chocolate fondants!
Up next … if all else fails
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