These little individual molten chocolate cakes look so impressive and utterly indulgent yet they are super easy to make. You can prepare them in advance, chill them in the fridge and bake the following day for a Valentine’s Day treat. The secret is that you can even freeze them and bake from frozen- just make sure to double wrap in foil before freezing AND add a couple more minutes of baking.
Fondants au Chocolat
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
You can prepare it in advance, chill it in the fridge and bake it the following day for a Valentine’s Day treat. It’s super easy, very impressive and utterly indulgent. The secret is that you can even freeze it and bake from frozen- just make sure to double wrap in foil before freezing AND add a couple more minutes of baking. The ingredients list is on @elgrocer@marksandspencerme’s recipe boutique!
Ingredients
- 50 grs of unsalted butter, softened (+ extra for the ramequins)
- 350 grs dark chocolate
- 150 grs caster sugar
- 4 large eggs, beaten with a pinch of salt
- 1 tsp vanilla extract
- 50 grs plain flour
Method
- 1)
Preheat the oven to 200C.
- 2)
Place a baking sheet in the oven, to heat up while you prepare the batter.
- 3)
Butter 6 ramequins and line their base with parchment paper discs.
- 4)
Melt the chocolate over a Bain Marie and then let it cool.
- 5)
Cream the butter and sugar together until light and fluffy.
- 6)
Gradually beat in the eggs+salt and vanilla.
- 7)
Fold in the flour with a rubber spatula and mix until smooth and well combined.
- 8)
Scrape in the cooled, melted chocolate and mix well to combine
- 9)
Divide into the 6 ramequins, filli.ng them up to 2/3
- 10)
Place them on the baking sheet, and place them in the oven.
- 11)
Bake for 10-12min.
- 12)
As soon as you take them out of the oven, invert them into your serving plates.
- 13)
You can prepare them in advance and chill them in the fridge for up to 24hrs or even freeze them up to a week.
- 14)
When baking from chilled (not frozen) allow 2-4 extra minutes.
- 15)
Whip 300grs whipping cream and add to it a quick coulis made of 150grs fresh raspberries and 2 tbsp sugar.
- 16)
Sieve before folding into the cream.
Notes
Based on the recipe by @nigellalawson