Saturday, 25 July 2020

Dids – back to the beginning

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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