Saturday, 28 April 2012

Chocolate Fondants with Salted Caramel

The other night I made something so gooey and decadent I could have cried. The chocolatyness? Insane. The salted caramel? *drools speechlessly* The combination of the two is so rich and indulgent - just imagine digging in to the picture above, taking out a gooey spoonful of warm deliciousness and eating your way to dessert heaven. Excuse me while I have a mental breakdown. This recipe is adapted from this month's edition of Woman & Home Magazine. Brace yourself. 

Chocolate Fondants with Salted Caramel

275g dark chocolate (70-85% cocoa solids)
225g butter
400g caster sugar
5 large eggs
200g plain flour
8tbsp tinned caramel with 1tsp sea salt mixed in (you could make your own salted caramel)

First, grease 8 ramekins or metal pudding moulds and dust with cocoa powder. Heat oven to 200C. Gently melt chocolate and butter together in a heavy bottomed saucepan until melted and smooth. Stir through the sugar, then hand-whisk in the eggs one by one. Fold in the flour with a generous pinch of salt - you should have a smooth, thick mixture. Half fill the moulds with the mix, placing 1tbsp of the caramel in the centre of each, and dividing the remaining fondant mix over the caramel, encasing it completely. Cook in the middle of the oven for 20 minutes exactly, let stand for 3-4 minutes then invert them onto plates - I ate mine straight from the ramekin. Serve immediately. You could make in advance and keep in the fridge for up to 3 days, just make sure you let them get back to room temperature before you bake them.  

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