chocolate fondant

Chocolate fondant with salted caramel centres

 chocolate fondantI absolutely love molten chocolate. The joy it gives me when I push a fork through this dessert and it explodes with chocolatey caramel is indescribable. Imagine high pitch squeals. 

I also make this caramel really salty, which really works with bitter 70% cocoa and although it’s a rich dessert it does not taste overly sweet. 

chocolate in a bowl

To ensure the salted caramel centre remains gooey during the baking process I froze it in ice cube trays the night before. Salted caramel, like vodka, never freezes, but it does get hard enough to scrape out with a knife and remain in the centre of your chocolate mixture. 

chocolate fondant 2 

Molten Chocolate Fondant with Salted Caramel Centres
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Ingredients
  1. Salted Caramel
  2. 80 grams caster sugar
  3. 35 grams butter
  4. 70 ml double cream
  5. Pinch of sea salt
  6. Chocolate Fondant
  7. 105 grams butter
  8. 105 grams 70% dark chocolate
  9. 105 grams sugar
  10. 110 grams plain flour
  11. 1 egg and 1 egg yolk
  12. 1 tablespoon cocoa
Instructions
  1. For the caramel, melt the sugar over a medium heat making sure not to stir it with a whisk or spoon, simply brush any sugar stuck on the sides back into the centre of the pot
  2. When the sugar begins turning a golden brown, add the butter, salt and cream into the pot and begin to continuously whisk until it becomes a soft caramel
  3. Pour the salted caramel into ice cube trays to freeze overnight
  4. For the fondant, cook the chocolate and butter in a heatproof bowl over a saucepan filled with boiling water. Make sure the water and the bowl are not touching.
  5. Whisk the eggs and sugar together in a mixing bowl until it turns a creamy yellow. Fold in the melted chocolate into the mixing bowl, along with the flour and cocoa.
  6. When the ingredients are all incorporated pour the batter into 4 pudding moulds. Scrape the salted caramel out of the ice cube trays and push into the centre of the chocolate fondant.
  7. Bake the chocolate fondant in an oven set to 160 degrees Celsius for 15-20 minutes. It should be cooked enough that you can scrape the sides and the knife comes out clean.
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  • mafyou

    Would like to try the recipe but you have 2 butters in your caramel…

  • thelifestyledirectory

    Apologies for the delay, thanks for noting this and now the recipe is updated. Please tag me if you make it.