The beauty of this extravagant dessert is the fact that it can be made well in advance as they are better if allowed to rest for a few hours before cooking. Once in the ramekin the uncooked fondant will sit happily in the fridge overnight or can be frozen for up to 1 month. To bake from frozen add 5 mins to the cooking time. Once cooked the fondant should be soft in the centre but able to hold their shape. Always test one and if it collapses simply cook for a couple more minutes.
It has to be said that this dessert is a little bit tricky however I have a few tips for you to follow which will result in a flawless fondant.
1. To ensure the puddings don't stick it is essential to have the ramekins prepared properly. (See pics below)
2. Always make a few more than you need to allow for testing if the fondants are perfectly cooked.
3. This recipe makes 10-11 fondants. Someone has to do the 'taste test' so why not make the mixture the day before you need them and test 2 out in your own oven to see exactly how long they take to cook. Mine were 13 mins but this may vary according to your ramekin size and if there is something else in the oven.
50g melted butter, for brushing
Cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 and 4 yolks
200g plain flour
250g caster sugar
142ml pot double cream
For Carmel Sauce
- Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
- Turn up the heat and bubble for 4-5 mins until you have caramel - a light golden brown colour. Watch this very carefully as the sugary mix can turn from a light golden colour to burnt caramel very quickly. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then pour into a squeezy bottle.
- This sauce will keep for at least a week in the fridge.