Chocolate Fondant - Morphy Richards INTELLISTEAM Recipe Book

CHOCOLATE FONDANT

INGREDIENTS:
50g unsalted butter, plus a little extra for
greasing
½ tbsp cocoa
50g dark chocolate (85% cocoa)
1 medium egg
1 egg yolk
50g caster sugar
1 tbsp plain flour
METHOD:
Grease the inside of two 200ml pudding
moulds or ramekins.
Put the cocoa into one mould and evenly
coat the sides and base, then tip into the
other mould and repeat.
Put the butter and chocolate into a
heatproof bowl and melt over a pan of
simmering water. Don't allow the bottom
of the bowl to touch the water. Stir
occasionally then leave to cool.
Put the egg, egg yolk and sugar into a
mixing bowl and whisk on high speed for
3½ -4 minutes until pale in colour and
thickened enough to hold the trail of the
whisk.
With a spatula, gently fold in the chocolate
mixture and then fold in the flour.
Divide the mixture between the two moulds
and place in the back container. Cover the
pan with the lid.
Set the time using the sauce preset (30
minutes) and adjust to 17 minutes.
When ready remove the moulds using oven
gloves and leave to rest for 2 minutes on
the work surface.
Put a side plate over the top of the fondant
and invert. Put the plate on the work surface
and very carefully remove the mould.
Serve warm with cream or ice cream.