Andy CampbellChocolate Fondant
Rich dark chocolate pudding, molten chocolate centre, clotted cream, raspberries
Dark chocolate
Apart from being a real treat this Valentine's Day, they are loaded with an impressive array of antioxidants. It may also improve brain function! They can be cooked from frozen or from the fridge. Either use metal dario moulds or ceramic ramekins. It is important to brush well with soft butter, brushing from the bottom to the top. As is a light dusting of cocoa powder afterwards.
Ingredients
For 4
20g softened butter, for brushing the moulds
2 tbs of heaped cocoa for dusting the moulds
100g spanking quality dark chocolate, broken into little pieces
100g butter cut into small cubes
100g golden/caster sugar
2 eggs and 2 yolks
100g plain flour
Clotted cream
Raspberries
Salted caramel sauce
Method
Once you have lined your moulds with butter and cocoa powder
In a pan of slowly simmering water place a bowl, add the chocolate and butter melt, withdraw the bowl from the heat and stir until glossy. Allow to rest for 10 minutes
Using an electric whisk, beat the eggs & yolks together with the sugar until fluffy and pale. Sift the flour into the egg mix and fold together using a large metal spoon
In thirds, pour the chocolate mixture into the egg batter, again amalgamate using a large spoon until all the ingredients are well mixed into a cake batter
Pour the fondant into a jug then fill the moulds leaving about a centimetre from the top of the mould
Put the moulds in the fridge for an hour or freeze. If baking from frozen, add 5 minutes to your time
Heat your oven 200c/fan or 180c/gas, bake for 11 minutes when the tops have formed a crust and the sides are coming away from the moulds. Remove from the oven, allow to rest for 1 minute
Using a tea towel, invert the moulds in your hand, give a gentle shake, leave in the mould until all are done
Fill a squeezy bottle with gently melted caramel sauce, avoid it being too hot or it will spurt everywhere. Make spiral on each plate
Put the fondant in the middle of the plate, garnish with a spoon of clotted cream on top and raspberries on the side
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