Vegetarian dark chocolate fondant
- 250g 70% dark chocolate
- 250g butter
- 5 eggs
- 5 egg yolks
- 125g castor sugar
- 90g cake flour + extra, to dust
- dried biscuit crumbs, to serve
Preheat the oven to 180°C. Melt the chocolate and butter together in a double boiler, not allowing the water to touch the bottom of the bowl. In a separate bowl, beat together the eggs, egg yolks and sugar until white and thick. Fold in the flour. Add the chocolate and butter mix and beat well until combined.
Spray the moulds with cooking spray and dust lightly with flour. Pipe the mixture into the moulds until about two thirds full and bake in the oven, 12 minutes. Leave to cool for a minute before removing from the mould. Serve on a sprinkling of dried biscuit crumbs.
If you are making a large number of fondants, cut a small disc of greaseproof paper that fits the bottom of the mould and place it inside the mould to make doubly sure it doesn’t stick. If you have extra raw chocolate left over, putting a large piece in the centre of the fondant before baking will guarantee a runny middle (or just eat it!). Make sure the oven is empty and, if your oven has a fan, make sure the fan is on its lowest setting. Turn the tray around halfway through your cooking to make sure all the fondants cook evenly. This fondant is delicious served with peppermint or vanilla ice cream.