Sunday, March 22, 2009
Chocolate : How To Make Chocolate Fondant
100g Dark chocolate
50g GF Plain flour
some Fresh mint
some Cocoa powder
6 aluminium pudding tins
1 baking tray
1 electric/handheld mixer
Preheat the oven to 180°C/350F GasMark 4
Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder.
Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
This will prevent anything sticking later.
Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water.
Leave it to melt.
Beat the eggs in a separate bowl.
Slowly incorporate sugar.
Mix until airy and fluffy.
Sieve the GF flour into the melted butter-chocolate mixture.
Mix until no flour crumbles are seen.
Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.
Pour the mixture into the prepared aluminium dishes.
Place into the oven for 6 minutes.
Serve with ice cream.
Garnish with a sprig of mint and a sprinkle cocoa powder