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From http://www.cacaoweb.net/chocolatefondant.html
Untested
Ingredients
Directions
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
- Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
- Break the chocolate into small pieces and melt it with butter over hot water.
- Beat the eggs with sugar and mix with flour.
- Slowly fold in the melted butter and chocolate.
- Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.
- The Chocolate Fondants may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Fondants may be dusted with icing sugar. If your fondants stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.
- Variations
- You may use pudding/soufflee cups instead of muffin cups and serve the fondants in the cups in order to avoid the difficulty of removing the fondants from the muffin cups.
- You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.
- You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.
- You may add some mint flavoring.
- You may add a little coffee essence to mixture.
- Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out fondants there is no white flour marks.
- Serving suggestion: serve with an orange and star anise ice cream.
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