Do you need to do any of the below:
Make someone fall in love with you
Get a pay rise
Put someone in a chocolate coma
Put yourself in a chocolate coma
Then do I have the recipe for you…..
Looks hard you say? Nuh-uh! The hardest thing about this recipe is buttering and lining the moulds. You at least want people to think you went to some sort of effort don’t you?
Molten chocolate fondant
Adapted from Nigella’s How to be a domestic goddess
What you need:
- 50g unsalted butter, softened to room temperature plus extra for greasing moulds
- 350g of the best dark chocolate you can find
- 150g caster sugar
- 4 large eggs, beaten with a pinch of salt
- 1 tsp vanilla extract
- 50g plain flour
- 6 dariole/pudding moulds – you can buy these from any kitchen supplies store like Essential Ingredient or Minimax in Australia or even online. They should only be about $2 each. Cheap Cheap!
What to do:
Put a baking tray/sheet in the oven and preheat oven to 200C/400F.
Get some baking paper and fold in half. Put one of your moulds open end down and trace around. Repeat this two more times and then cut out the circles. You should now have 6 circles of baking paper. Butter the moulds and then push the circles of baking paper into the bottom of each mould to line. Hardest part over…was it really that bad?
Melt the chocolate in a microwave safe bowl in the microwave in 20 second stints until melted. Stir after every 20 seconds to help melt the pieces of chocolate. If you prefer you can melt the chocolate in a bowl set above a saucepan of simmering water. Set aside.
Using a stand mixer with the beater attachment or a handheld mixer, beat the softened butter and sugar together until light and fluffy. This could take 5-7 mins
Add the beaten eggs slowly beating well into the mixture. Add the vanilla and then add the flour and beat until smooth. Now add the melted chocolate and beat into a smooth batter.
Divide the batter between the moulds and bake for 10 mins. If you have pre-made these earlier and they have come from the fridge, bake for 12 mins.
Serve with creamy vanilla ice-cream, creme anglaise or cream.