Sunday, 29 January 2012

Hot Chocolate Fondants with a twist

When it comes to dessert, nothing beats a good chocolate fondant. Dense, chocolate sponge with a gooey liquid centre. It's the perfect dinner party dessert which you can prepare ahead. The only downside? It's all a matter of get that perfect centre, you need to know exactly how long to leave them in the oven. The solution? Practice makes perfect. What a shame.

To give this delicious pudding a Mexican makeover, I decided to spice things up with a shot of tequila and a little ancho last night. The dried poblano adds a hint of earthy spiciness and an added depth which lifts the richness of the fondant. These are incredibly easy to make and have that wow factor that makes everyone think you're a fabulous cook.

Makes 4 small (or 3 larger ones)

2 tsp cocoa for dusting
50g butter
50g dark chocolate, 70% minimum
60g sugar
1 egg
30ml tequila, preferably añejo or reposado (optional)
1 tsp ancho powder mixed into 50g plain flour

Butter the inside of the ramekins. Place a tsp of cocoa in one and hold it end to end with another and shake well to coat the insides. Repeat with the other two ramekins.

Melt the butter and chocolate in a bowl over a pan of barely simmering water. Remove from the heat and let cool for a couple of minutes. In the meantime, whisk the egg and sugar together until light and fluffy. Carefully, fold in the chocolate mixture, the tequila, and then the flour mix. Once incorporated, divide the mixture among the ramekins and set aside (or chill) until ready to cook. At this point you can also freeze them; just add a couple of minutes to the cooking time.

Preheat the oven to 170°C (160 Fan). Cook for 12 minutes from room temperature. Run a knife around the edges of the ramekins and gently tip onto a warm plate. Serve with cream or ice cream.

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