The perfect Easter treat….CHOCOLATE FONDANT
Richard Taylor (Head Chef of No 11 Station Road, Marsden)
100g unsalted butter,
plus extra, softened, to grease.
4 tsp. cocoa powder, to dust
100g good-quality dark, bitter chocolate (minimum 70% cocoa solids), in pieces
2 large egg
2 large egg yolk
120 g caster sugar
4 tbsp. Tia Maria
100g plain flour, sifted
mascarpone or vanilla ice cream, to serve
* Heat the oven to 160°C/325°F/gas mark 3. Butter four 7.5cm dariole moulds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.
* Butter the moulds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.
* Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
* Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur, followed by the flour.
* Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
* Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of mascarpone or a scoop of vanilla ice cream.