More often than not, it’s what’s on the inside that counts. If you’re still unconvinced, you obviously haven’t tried liquid-centred chocolate fondant.
Recipe and styling by Anna Montali
Assisted by Nomvuselelo Mncube
Photograph by Karl Rogers
Liquid-centred chocolate fondant
- 80g milk chocolate, roughly chopped
- 80g dark chocolate, roughly chopped
- 80g sugar
- 125g butter
- 60g (½ cup) cake flour
- 6 large egg yolks
- 2 large egg whites
Gently heat the chocolate, sugar and butter in a double boiler until melted.
Sift the flour into the chocolate mixture and stir well to combine.
Mix in the egg yolks and whites.
Grease a small muffin tin and divide the mixture between 4 openings. Place in the refrigerator for 1 hour to chill.
Preheat the oven to 200°C.
Bake the fondants until firm on the outside and liquid inside, about 10 – 12 minutes.
Remove the fondants from the oven and allow to cool in the tin for a few minutes, then turn out onto plates. Serve with ice cream, fresh cream or custard
You can prepare the fondant mixture in advance: pour it into the muffin tins and keep in the refrigerator until ready to bake.