Squidgy Chocolate Fondants

SO. MOREISH!!!

I expected these little nuggets of insane gorgeousness to be a disaster if I’m honest. They’re the sort of things that people tend to bang on about being difficult and “you have to do this at this exact time or else your efforts will have been entirely wasted”. Those fear-mongerers! I may have just been lucky, but these turned out perfect first time! And I recommend them 100%, especially if you’re in the mood to over-indulge slightly… you just will not be able to stop.

Particularly because these are mini versions and so it doesn’t feel quite so bad if you go for just one more 😛

The recipe I used was actually for 4 average-sized fondants, but I’d recently purchased a cute little heart-shaped silicone mould and I just had to use it, especially as I was making them to treat the love 🙂 it yielded me 8 little precious babies. I’m not over-reacting by calling them that, they are precious I tell you!!! I won’t tell you how many I ate *sniff*

Makes 8 miniature fondants.

• 2 eggs
• 50g brown sugar (I used soft light brown)
• 1 heaped tbsp plain flour
• 1 heaped tbsp cornflour
• 140g dark chocolate (minimum 70% cocoa solids) broken into small pieces
• 110g unsalted butter
• 3 heaped tbsp double cream

1. Preheat the oven to 200°c .
2. Use four average sized or 8 miniature moulds. Grease them and dust with flour or line with baking parchment. Place them on a baking tray covered with greaseproof paper.
3. Beat the eggs and sugar together until the mixture turns pale. Sieve the flour and cornflour together, add to the mixture and continue to beat.
4. Melt the chocolate, butter and cream in a bowl over a pan of simmering water.
5. Pour the chocolate cream into the sponge mixture and mix until you have a smooth paste.
6. Fill the moulds, put in the oven and cook for approx. 10 minutes for the mini fondants, or 15 for the average-sized ones. The cakes should be very soft to the touch. Turn out of the moulds and serve straight away with cream or ice cream 🙂