Saturday, 7 February 2015

Valentine's Dark Chocolate Fondants

What's the best way to a man's heart? Through the chest. The old ones are always the best! But back when me and Mr Mean were in the first throws of passion, this was my no-fail dessert of desire! Perfect for a little trip down memory lane for a super-indulgent Valentine's Day pud!

Not only is this pud a super luxury, it's super easy and convenient to make. You can make this the day before and keep it refrigerated, or freeze until needed. You can cook these puddings straight from the freezer and they'll probably be even more magnificent. Add four minutes on the cooking time for frozen puds. It is essential to make sure you have enough time to chill these puddings. Try to make a day in advance, or I'm making mine and putting them in the freezer for at least 45 minutes before cooking.

Keep a close eye on them in the oven. They don't need a lot of cooking. Make sure your oven is up to temperature five minutes before cooking. Once you see the the tops of the pudding looking solid and dry, and slightly dome shaped, they should be done. 

I used metal ramekins measuring about 8cm in diameter by 5cm deep.

Makes four
100g unsalted butter
100g dark chocolate, broken up
3 whole eggs
3 egg yolks
50g caster sugar
20g sifted plain flour
1 tsp cocoa powder
Berries and ice cream/creme fraiche to serve

Prepare your ramekins. Smother in butter and shake the cocoa powder around the inside of the ramekin. Refrigerate until ready to use.

Place a heatproof bowl over a pan of barely simmering water. Add the chocolate and butter, and leave to melt slowly. Once melted, remove from the heat and leave to cool slightly.

Next, whisk your eggs and yolks with the sugar until pale and fluffy. To avoid breaking a sweat, use an electric whisk!

Whisk in the flour, then the chocolate mixture and pour into ramekins. Refrigerate over night or pop in the freezer for a minimum of 45 minutes.

Preheat your oven to 180C (a little less for fan), and bake for 10-15 minutes. I baked my totally frozen puds for 15 minutes.

Once cooked, leave the puddings for one minute, then turn out onto a plate and serve with berries, ice cream or creme fraiche. Enjoy!

Disaster! My first attempt collapsed! It needed slightly more cooking. Try again!

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