Chocolate fondant recipe from the Batch Lady
12th October 2021

TO celebrate National Chocolate Week, I have two delicious recipes for you.

My chocolate fondant with melting centre is the ultimate indulgence and cooks brilliantly straight from the freezer.

I love making a double batch and keeping some for when a sugar craving strikes. My Mars bar rocky road is another super-simple tray bake and one the kids will love. It is perfect for when unexpected guests turn up.

When freezing traybakes, put a piece of parchment between layers and space the slices out so they don’t stick.

Then you can take out one or two slices at a time and don’t have to defrost – then eat – the lot.

Double chocolate fondants recipe (serves four)

Prep time: 10 minutes

Cooking time: 18 minutes

YOU NEED:

  • 1 tbsp melted butter, for lining the moulds
  • 1 tbsp cocoa powder, for lining the moulds
  • 100g dark chocolate, broken into pieces
  • 100g butter
  • 1 tsp vanilla essence
  • 100g caster sugar
  • 2 eggs, plus 2 egg yolks
  • 50g plain flour
  • 4 squares white chocolate

METHOD: Take four ramekins and, using a pastry brush, coat the inside of each with melted butter. Add 1 tsp cocoa powder to each mould and tap it around so it sticks to the butter.

Add the chocolate, butter and vanilla essence to a mixing bowl. Place the bowl over a saucepan with boiling water in, over a medium heat, and allow the steam from the saucepan to melt everything. Once melted, remove from the heat and set aside.

In another mixing bowl, add the eggs, extra yolks and sugar, then mix with an electric whisk until light and pale and doubled in size. This will take around five minutes. Sieve over the plain flour then pour in the melted chocolate. Fold in with a spoon.

Pour the mix into each ramekin up to halfway. Place one square of white chocolate in each, then cover with the rest of the mix. Cover each ramekin with cling film and foil.

If you are cooking without freezing, they will take 15 minutes at 200C/180C fan/gas 6.

Ready to freeze: Place the ramekins carefully in the freezer, keeping them upright.

Ready to eat: Preheat the oven to 200C/180C fan/gas 6. Once hot, remove the fondants from the freezer, take off the film and foil and place straight into the oven. Cook for 18 minutes then remove from the oven, turn out of their ramekins and serve immediately.

  • Follow The Batch Lady on Instagram and Facebook @thebatchlady.
  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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