FLOURLESS CHOCOLATE FONDANTS
Impossible to resist the oozy molten chocolate goodness of a chocolate fondant. These flourless chocolate fondants can be prepared in advance.
Provided by Delicious Everyday
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.
- Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.
- Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.
- Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
- Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
- Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.
- Place the fondants on top of the hot tray and bake 9-12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.
Nutrition Facts : Calories 357 kcal, Carbohydrate 30 g, Protein 10 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 233 mg, Sodium 224 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
FLOURLESS FRENCH CHOCOLATE FONDANT CAKE
Steps:
- Gather the ingredients.
- In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.
- Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle), add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.
- Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn.
- Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`
- To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.
Nutrition Facts : Calories 444 kcal, Carbohydrate 17 g, Cholesterol 109 mg, Fiber 5 g, Protein 6 g, SaturatedFat 24 g, Sodium 205 mg, Sugar 9 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
FLOURLESS CHOCOLATE FONDANTS
Enjoy the lightest chocolate fondants with an oozy truffle centre. How you flavour the middle is up to you - try brandy, whisky or rum
Provided by Tom Kerridge
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- For the filling, pour the cream into a saucepan and warm over a low heat until steaming. Remove from the heat and stir in the chocolate and brandy until the chocolate has melted and the mixture is smooth. Tip into a small bowl, sprinkle over a small pinch of sea salt and chill for at least 1 hr until set. When ready, it should be firm enough to roll into a ball. Divide the mixture into four and roll each portion into a ball, then put on a plate or tray and keep chilled until needed.
- Melt 25g of the butter in the microwave and use this to brush the insides of four mini pudding moulds or ramekins. Dust with the cocoa, shaking out any excess. Tip the chocolate and remaining butter into a small heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and stir until melted and combined. Beat the eggs and sugar together in a separate bowl using an electric whisk for 4-5 mins until pale and fluffy. Remove the chocolate mix from the heat and gently fold in the whipped egg mix to combine. Fill each mould just a third of the way up with the fondant mixture, then drop a ball of filling onto the middle of each. Spoon over enough of the remaining fondant mixture to come two-thirds of the way up the sides of the moulds - you need to leave the final third free to allow for rising. Freeze for at least 4 hrs. Will keep frozen for two months.
- To bake, heat the oven to 200C/180C fan/gas 6. Put as many fondants as you want to cook on a baking tray and bake for 15-18 mins until the tops have formed a crust and the fondants are starting to come away from the sides of the moulds. Leave to rest for 1 min, then loosen by running a cutlery knife around the sides of the moulds. Turn out onto plates and serve with ice cream or crème fraîche.
Nutrition Facts : Calories 603 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
FONDANT AU CHOCOLAT
These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Provided by Yoly
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
- Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
- Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g
CHOCOLATE FONDANTS
It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Provided by Caroline Waldegrave
Categories Dessert
Time 55m
Yield Makes 5
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
- Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
- Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
- Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.
Nutrition Facts : Calories 606 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
DUNCAN'S PERFECT CHOCOLATE FONDANTS
Guaranteed melt-in-the-middle hot chocolate fondants. Extremely easy to make using a food mixer, and your guests will love cutting into these to find the hot, rich chocolaty sauce running straight out of the middle. Turn the fondants out of the ramekins onto 6 dessert plates and serve each with a scoop of vanilla ice cream.
Provided by Duncan Meyers
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 24m
Yield 6
Number Of Ingredients 9
Steps:
- Mix 1 teaspoon flour and cocoa powder together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 metal pudding ramekins and use a fine sieve to dust the insides with the flour-cocoa powder mixture.
- Place chocolate and 1/3 cup plus 2 tablespoons butter in a heatproof bowl and set over a saucepan of boiling water. Stir until melted, 3 to 5 minutes. Remove bowl from the saucepan and set aside to cool slightly.
- Whisk egg yolks and sugar together in a bowl until light and fluffy. Whisk in 1/3 cup plus 2 tablespoons flour gradually until smooth. Stir in the cooled melted chocolate-butter mixture.
- Whisk egg whites together in a bowl, using a clean whisk, until stiff. Fold gently into the chocolate-butter mixture. Pour into the prepared ramekins.
- Bake in the preheated oven until risen but slightly undercooked inside, 6 to 8 minutes.
- Carefully remove ramekins from the oven and loosen the sides of each cake with a round-bladed knife.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 36.1 g, Cholesterol 131.3 mg, Fat 22.9 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.7 g, Sodium 136.3 mg, Sugar 26 g
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