Chocolate Fondants for Two
The perfect indulgent chocolate dessert for two. No sharing required. Easy to make!
Ingredients
- 2 eggs
- 60 g caster sugar
- 38 g plain flour
- 60 g unsalted butter
- 75 g good quality dark chocolate
- Cocoa powder for dusting
Instructions
- Start by buttering and chilling your moulds: Grease the inside of your moulds with soft butter and upward strokes. Chill in the fridge for a few mins. Remove and repeat the greasing. Dust with cocoa powder so it sticks to the butter (tipping the mould helps to distribute) and chill in the fridge until ready to use.
- In a bain marie (a bowl sitting on top of a pan of simmering hot water) melt the chocolate and butter together. Ensure the water doesn't splash on the chocolate in any way or else it may seize. Leave to cool slightly.
- Whisk the eggs and sugar together until light, fluffy and pale. I used a stand mixer for this.
- Fold the chocolate into the eggs and whisk to combine. Sieve in the flour and fold in. Pour into your moulds carefully and chill overnight (or at least a couple of hours).
- When ready to bake, pre-heat your oven to 200°c and place your fondants on a baking tray. Place in the oven and bake for 10-12 minutes or until starting to come away from the edge of the mould and appear firm but still a bit wobbly in the middle.
- Remove from the oven and leave to stand for a minute. Carefully flip on to a plate. Run a knife around the edge of the moulds if you're having trouble removing them. Dust with more cocoa powder and serve!
Notes
Fondant moulds - The moulds I used were the professional stainless steel mini pudding moulds from John Lewis. Their dimensions are 2.2cm high x 8.5cm diameter.
Re-heating - I mean, who would need to re-heat these as I'm sure they'd be gone pretty fast, however if for whatever reason you need to, you can of course put it back in the oven, on a tray and heat for a minute or so. The microwave is also a good option - a minute will do. The only thing is that the melted part of the fondant, will start to cook. This is what will happen if you leave them in the oven too long when baking.
Aga cooking - All of my recipes are cooked and tested on an Aga however the recipes are then adapted for a conventional oven. If you are an Aga user like me, then bake them in the roasting oven for the same time of 10-12 mins. I baked mine on the middle set of rungs.
Storage - You can make these ahead of time (about 2 days) and bake them when needed. Store in the fridge with some cling film covering the top.
Freezing - Yes you can freeze these in the moulds, defrost and bake when needed. You can even cook from frozen! You will just need to increase the cooking time by about 5 minutes +
Tried this recipe?Let us know how it was!