Whenever I have one of those “Blah” days. My feel good pick me up would always be : Chocolate! Better yet if it’s oozey chocolate.
Depending on my moods, you can have it spiked with Kahlua (what I did this week), or the more day-time friendly version (coffee).
The best thing about this recipe is: you can make them hours in advance and store them in the fridge or freezer, for later self-gratification.
Spiked chocolate fondant recipe (makes 6)
(best paired with cold vanilla ice-cream)
175grams butter, plus extra for greasing the ramekins
cocoa powder, for dusting the ramekins
175grams semisweet chocolate
150 grams of white fine caster sugar
50 grams of vanilla sugar
30ml of Kahlua/ or black espresso coffee
85grams plain flour
- Use a pastry brush or fingers to grease 6 ramekins and place in the fridge to set butter. Then repeat grease with butter and dust with cocoa powder
- Melt 175grams of butter and 175grams of chocolate together over a pan of simmering water. Stir constantly to melt chocolate. When chocolate and butter is completely melted remove from heat and set aside to cool.
- In a separate bowl, beat sugar and eggs together until it is light and fluffy. It should double in volume and look rather pale in colour.
- Fold the cooled melted chocolate into the egg mixture and mix until full incorporated. Then add the 85grams of plain flour and Kahlua and mix.
- Divide chocolate fondant mixture into 6 pre-greased ramekins. Chill it in the fridge or in the freezer for later self-gratification.
- Bake for 12mins at 200 degrees Celsius. Or if it is taken out from the freezer-bake for 15mins.