Chocolate Fondants with a Caramel Sauce

Chocolate fondant has to be the ultimate chocolate lovers dessert! A hot pudding that has a molten middle makes it completely irresistible. This fondant is a basic recipe but if you would like to vary the taste, a splash of Baileys can be added to the melted chocolate. A chocolate orange version would also be delicious by adding the finely grated zest of an orange and a shot of orange liqueur. I normally make fondants with chocolate that has 70% cocoa solids however to make them a little less rich I recently used a combination of 70% with 46% - (that I bought in Lidl) and the result was a little lighter but still very luscious.

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.

Ingredients

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 eggs and 4 yolks

200g plain flour

Caramel sauce

250g caster sugar

142ml pot double cream

50g butter

Method

1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
8. Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

For Carmel Sauce

1. 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.
2. 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.
3. This sauce will keep for at least a week in the fridge.