Chocolate Fondant



Chocolate fondant

• 125g of unsalted butter, plus extra for greasing
• 150g of sugar
• 125g of dark chocolate
• 3 large eggs
• 35g of flour

Crème anglaise

• 4 egg yolks
• 150g of sugar
• 1 vanilla pod, split and seeds scraped out
• 200ml of milk
• 200ml of cream

Cooking instructions:

1. Fondant: Butter 6 ramekins and sprinkle the insides with the sugar.

2. Preheat the oven to 200C°/Gas mark 6. Melt the butter and chocolate in a bowl set over a pan of simmering water.

3. Whisk the eggs and the 150g of sugar together for a minute or two in a bowl, then add the flour and the melted chocolate mixture

4. Pour into the prepared ramekins and bake in the oven for 8-10 minutes. NB. the centres should still be runny. Leave the fondants to rest for a minute or so before serving

5. Crème Anglaise: Meanwhile, whisk the egg yolks with the sugar and vanilla seeds until pale. Pour the milk and cream into a pan, add the vanilla pod and infuse on a low heat for 5 minutes

6. Remove the vanilla pod and add the milk and cream mixture to the egg yolks and sugar. Whisk well, and return to a pan over a low heat. Cook until the mixture reaches a temperature of 85°C or coats the back of a spoon and serve with the chocolate fondants

Thanks to Great British Chefs
Chef: Tom Aikens
Photgrapher: (C) David Griffen, courtesy of Great British Chefs