Dark Chocolate Fondant, Crème Anglais and Berry Coulis
12 December, 2012
Ingredients
• 50g melted butter , for brushing
• cocoa powder , for dusting
• 200g good-quality dark chocolate, chopped into small piece
• 200g butter , in small pieces
• 200g caster sugar
• 4 eggs and 4 yolks
• 200g plain flour
• 50ml Home made Crème Anglais (Custard)
• 10ml Berry Coulis
Chocolate Fondant
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer.
Brush more melted butter over the chilled butter, and then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Melt the chocolate and butter together and stir until smooth. Leave to cool for about 10 minutes.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and whisk
Sift the flour into the eggs, and then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, and then evenly divide between the moulds.
Chill for at least 20 minutes or up to the night before.
Heat oven to 200C /fan 180C /gas 6. Place the fondants on a baking tray, then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
