We have a slight obsession with Celebrity Masterchef at the moment and although our culinary talents are probably not to their level we can try right? You bet we can… and we did, here is our attempt at making Chocolate Fondants (a very popular Masterchef dessert):
- 50g of Melted Butter
- 100g of Cocoa Powder
- 200g of Good-Quality Dark Chocolate
- 200g of Butter
- 200g Of Sugar
- 4 Eggs
- 4 Egg Yolks
- 200g of Flour
- 20g of Icing Sugar
- Start by getting your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould
- Place the mould in the freezer for 30 minutes
- Brush more melted butter over the chilled butter, 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
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together.
- Remove bowl from the heat 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 the whisk leaves a trail (I would receommend using an electric whisk or you will get arm ache!)
- Sift the flour into the eggs, 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, then evenly divide between the moulds
- Heat the oven to 200C (Fan).
- 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 minutes before turning out
- Loosen the fondants by moving the tops very gently so they come away from the sides, 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
- Finally dust with icing sugar before serving
Note: This recipe will make 6-8 fondants, dependent on your ramekin size
To be honest, I expected us to fail as many many do on these cooking shows, but it turns out they make a fuss for nothing! Our Chocolate Fondants came out absolutely perfectly and were so so so delicious, if not a little rich, I think a cream or vanilla ice cream would be a good accompaniment if we make them again just to soothe the flavour a little! The best thing, you can freeze the left overs in the ramekins and then bake them from frozen at a later date, just add 5 minutes onto the baking time and they taste just as good! So this way, you can enjoy them for longer (or just the next day if you are greedy and cannot resist eating them all like us).
So if you have been put off making them by failure, DON’T just follow this recipe for perfect Chocolate Fondants! (Or maybe my baking skills are just that special).
Have you had any recipes you thought would fail turn out better than expected, if so, what?