Chocolate Fondant

Rich mini chocolate cakes, with a gooey centre

Makes 6 fondants

Chocolate Fondant
Served with Vanilla Ice Cream

These warm, soft, little chocolate cakes are the perfect dessert. Make them for your dinner party and they will be a hit! They are also fairly simple to make. Just make sure to keep a close eye on them once they’re in the oven.

I came across the most delicious chocolate fondants at one of my favourite restaurants in Cape Town; El Burro in Green Point. The combination of ice cream and warm chocolate is the best way to end off a meal.

Since I’m in Johannesburg now, quite a distance from those yummy El Burro chocolate fondants, I decided to make some of my own. I served mine with some vanilla ice cream too! This weekend, why don’t you give them a try? Here’s how to make your own warm chocolate desserts.

INGREDIENTS:

140 g good quality dark chocolate

100 g butter

2 large eggs

1 teaspoon vanilla essence

50 g castor sugar

50 g flour

2 teaspoons cocoa powder

½ teaspoon baking powder

DIRECTIONS:

1.       Preheat the oven to 180°C. Grease and flour 6 ramekins.

2.       In a double boiler, gently melt the chocolate. Add the butter and stir until the mixture is smooth. Remove the mixture form the heat.

3.       Whisk together the eggs and sugar until light and creamy. Add in the vanilla essence.

4.       Whisk in a spoonful of the melted chocolate mixture into the egg mixture. This will temper the eggs.

5.       Whisk in the rest of the chocolate mixture.

6.       Sift in the flour, cocoa powder and baking powder. Gently fold until incorporated.

7.       Divide the mixture between the 6 ramekins.

8.       Allow the filled ramekins to chill in the fridge for at least an hour.

9.       Remove the ramekins from the fridge and bake for 12 to 15 minutes.

10.    Run a knife around the edge of each ramekin to loosen the cakes. Turn out onto plates and serve with vanilla ice cream.