One of the first ‘Foodie Fridays’ we held was Tomas’s Chocolate Fondant. As you know, Foodie Fridays is a weekly event we hold at Languages United.
Each week, one student is tasked to cook a dish native to their home country, for other students (and staff) to enjoy.
Here’s how it turned out. It looks good!
- 50g melted butter (for brushing)
- 200g of butter (cut into small pieces)
- 200g of (good quality) dark chocolate
- 200g of golden caster sugar
- 4 eggs (yolk and whites)
- 200g of plain flour
- Cocoa powder (for dusting)
- Caramel sauce (for serving)
Get your mould ready (we used a cake tin).
- Heavily brush the melted butter all around the inside of the mould.
- Place the mould in the fridge (or freezer).
- When the butter in the mould has chilled, take the mould out of the freezer and brush even more melted butter into the mould.
- Add Cocoa powder into the mould, and tip the mould so the powder covers the butter.
Making the mix
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove the bowl from the heat, and stir until smooth. Leave to cool for 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.
- Sift the flour slowly into the egg-mix, then beat together.
- Pour the chocolate mix with the egg-mix in thirds, beating well between each addition. This should create a loose cake batter.
- Pour the cake batter into your mould (if you are using multiple moulds to create puddings, separate the batter evenly between each mould).
- Leave to chill for - at least - 20 minutes.
- Heat the oven to 200C / Fan 180C / Gas 6
- Place the fondant(s) on a baking tray, then cook for 10-12 minutes. The top of the batter should form a crust, and the sides of the batter should come away from the mould.
- Remove from the oven.
- Rest for 1 minute.
We recommend serving with a dusting of cocoa powder, or caramel sauce. This dish goes great with ice cream!