Chocolate Fondants.

Chocolate Fondants.

My older daughter feels she has outgrown simple cakes and brownies so she had a go at these fondants. Although I did help a little, I couldn't be more proud. 

It's very tricky to get the fondants to have the right ooziness, I find 11-12 minutes seems to do it. 

Equipment:

6x150ml dariole moulds.

    Preparation:

Melt 30g butter.

Brush the moulds with the butter. 

Refrigerate until needed.

Don't throw away the leftover butter as you'll need it again later on.

    For the cake.

In a saucepan, put in

-160g chopped butter,

-160g dark chocolate(72% cocoa solids), broken into chunks,

-pinch of salt,

Cook, stirring, on low heat until the ingredients have melted and the mixture is smooth. 

Leave aside and get on with the next stage.

In a large bowl, whisk 

-4 eggs with

-180g caster sugar, 

-1tsp vanilla bean paste.

Sift in,

-160g plain flour. Stir to combine. 

Gently fold in,

-chocolate mixture, a 1/3 at a time.

Transfer into a jug. 

Oven 180c fan forced.

Bring your moulds out of the fridge.

Brush with reserved melted butter (if it has set, just warm it again on low heat)

Pour in the cake batter.

Bake 11 minutes.

Let the fondants sit for a couple of minutes.

Invert onto the serving plate.

Serve with ice-cream, double cream or fruits.