Chocolate fondant: gooey chocolatey yumminess
So you know how you can cook something with your eyes shut, and then the moment you invite someone round and do it, it all goes horribly wrong? The very thing happened when the Disreputable One visited once – I made the cheesecake I make successfully ALL the time, I presented it at the table with a flourish, tried to slice it and realised in horror that it was completely runny. Seriously dearest reader, you could have sucked the bloody thing through a straw. Gutted, was I.
Yesterday, then, the Lovelies came to Sunday lunch. And I decided to stick to stuff I can make well in advance, so as not to succumb to runny cheesecake syndrome. We got a fabilis chunk of Aberdeen Angus up at Enniskillen and roasted it along with some nice crispy roast potatoes (duck fat, baby), some buttery curly kale and just plain ol’ peas and carrots. I was going to do Yorkshire Puddings too, but I got a bit stuck into the Jacob’s Creek and kind of forgot. Still, it was all good.
For pudding, then, I went for apple crumble and cream, plus a chocolate fondant for the kiddlies (let’s face it, it’s MEANT to be gooey in the middle – how could you bugger it up?):
For 4 people (double it up to feed more)
115g butter
115g dark chocolate
3 eggs
35g plain flour
150g caster sugar
Preheat the oven to 200 degrees/gas 6. Butter your preferred dish (or 4 of those medium ramekin things) generously, then sprinkle with a little bit of flour.
Now in a bain-marie (heatproof bowl over saucepan of simmering water, blah blah), melt the chocolate and the butter. Meanwhile, mix together the eggs, flour and sugar. Make sure the chocolate is just melted (and no hotter than finger temp), and stir them both together. Pour into your prepared dish and put to one side. Easy. As. Pie.
Now, just when you’re clearing up the main meal, bung the dish in for about 20 mins (less for the individual ramekins – more like 15) until it’s just past the wobbly stage and looks set on the top. Don’t leave it much longer as you won’t get the delicious gooey chocolate centre.
Serve with a flourish, and a bucket of cold, cold cream. And hopefully you won’t need a straw.
10 Responses to “Chocolate fondant: gooey chocolatey yumminess”
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Rach: Ooh yes, with one spoon
PS Do you have a good recipe for treacle pudding?
Lose the spoon, sweetie.
Spudness: Meh, straw’s optional, it’s all good
Jennifer: You’re such a lush!
http://www.lakeland.co.uk/L?content=noticeboard/recipes/chocolate_puddings.htm
The mixture keeps in the fridge for a couple of days (not that it ever gets the chance to last that long in our house) and takes 6 mins in the oven. It is the recipe that came with a “Molten n’More Pan” that I bought from http://www.lakelandlimited.co.uk (one of my all time favourite kitchen equipment suppliers). It’s dead handy as a dessert when you have guests cos you just bung it in the oven for a few mins, but the visitors are usually quite impressed by it.
[...] away and I felt all growed up after hosting my first family Christmas. February was perfect for chocolate fondants and learning all about secondary fluffage. March was all pink birthday meringue and bourbon [...]