Spring is the perfect excuse to make some changes, do a little "spring" cleaning if…
Spoil the family or wow your next dinner guests with this easy, but impressive dessert. If done right, the humble chocolate fondant’s gooey center is guaranteed to melt hearts! It can be made with any chocolate, but for the best results we recommend using Lindt.
Skill level: Medium
Quantity: Serves 4 to 6 people
Time: ± 1 hour preparation; leave to set overnight
Cooking time: 10min
Gooey chocolate fondant
6 small / 4 medium ramekins or moulds
1 tablespoon of flour
3 egg yolks
150g dark chocolate (70% or more)
150g butter (plus an extra ± 50g for greasing)
85g caster sugar
Grease the ramekins with the extra butter, making sure to get the butter in all the grooves of the ramekins. Put the ramekins in the freezer to set the butter.
In the mean time:
Gently melt the chocolate, butter and sugar in heatproof bowl over a pan of simmering water. Once it is melted, remove the bowl from the heat.
Add the egg yolks and eggs to the mixture and beat well.
Place the flour through a sieve and lightly fold it into the mixture until combined. Do not beat or stir vigorously.
Remove the ramekins from the freezer and dust them with cocoa powder until the butter is hidden. This will prevent the fondant from sticking to it.
Divide the mixture evenly between the ramekins, allowing enough space for the fondant to rise.
Place the ramekins into the freezer and let it set overnight. You can cook them straight away, but if you’re a novice chef and want to make sure the center is perfectly gooey, then let them freeze first.
Preheat the oven to 180C.
Place the ramekins in the center of the oven and bake for 12 minutes.
Remove them from the oven and slide a knife around the edge to make sure the fondant is not stuck to the ramekin.
Using oven gloves, place a plate over the ramekin and press down. Then gently flip it over. Wiggle the ramekin off of the fondant, and you should have a perfect ‘cake-like’ dome. (Once your guests cut into it, it should ooze Lindt chocolate-y goodness.)
Add fresh toppings such as strawberries, cherries or blackberries.
Top it off with vanilla ice cream, whipped cream or custard.
The trick with the fondant is that it is time sensitive. You will have to do a tester if it is the first time you are making them, as the time to cook it depends on the size of the ramekins. That’s why I suggest freezing them first. This guarantees that you will have a runny centre.
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