Chocolate Fondant

Chocolate Fondant

When I hear Chocolate fondant I instantly crave chocolate. And there is by far a very good reason for this, because it absolutely tastes like heaven. No doubt about it. In my earlier chef years I found this very difficult to make, but when you do this frequently you definitely get the touch of it. I used to make this chocolate fondant recipe when I didn't have a full house dinner evening. The reason for it was because you have to bake it once it is ordered. And it is a bit of a tricky thing if it decides to come out not so easily out of the ramekin. This is an ideal dessert for a romantic evening for two, or if you crave that chocolaty dessert, this is for sure the dessert to make! The idea here is to bake the dessert, but the centre will not be fully baked, so once you have turned it out on your plate and you take the first spoonful, you will see it starts running. This chocolate fondant batter can be kept in the fridge and be used another day. It keeps fresh a few days. You can also be creative and make different flavours such as: Orange - flavour using orange liqueur, Cinnamon and nutmeg/cloves, Mint or Coffee essence/Espresso. You can serve this chocolate fondant recipe with custard, whipped cream,  Vanilla Ice-Cream etc. I hope you indulge just as much as I do when you take your first spoonful. Start trying out this lovely recipe and soon you will see you are the master of it!

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Serves: 8 Prep time: 20 Minutes Cook time: 10 Minutes Ready in: 30 Minutes

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Nutrition: Calories 650 Carbs: 48g Protein: 7g Fat: 44g

280 g dark 80% chocolate
180 g butter
8 eggs
275 g sugar
140 g flour
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Preheat the oven to 180 ┬░Celsius.Grease the ramekins you would like to bake it in very, very well. (This is very important as if you don't do this properly, when you want to turn it out on the plate you would find it don't come loose very easily and it could then break badly).
Break the chocolate into small pieces and melt it with the butter over hot water.
Beat the eggs and sugar together and mix it with the flour.
Slowly fold in the melted butter and chocolate.
Bake for 10-16 minutes depending on the speed of your oven.the outer part should be cooked and the inner part more light.
Leave a few minutes (2-3 minutes)and turn it around on a plate if you do not wish to keep it in the ramekin. It is important to gently loosen it by the sides. This is a very delicate dessert and can easily be a flop if you are not patient.You can choose to bake it in a ramekin as in the photo shown, then there is no need to take it out.
TIP: Some chefs prefer to sprinkle the greased ramekin with sugar inside and some even grease the ramekins twice by letting it rest before greased the second time.For me spraying it just very, very well does the trick .
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