Chocolate always goes down a treat, but runny, melted fondant chocolate is irresistible. This recipe is a sure-fire hit, ready in under 15 minutes. You’re welcome 👋🏼
These are not only super quick to make, but you can also keep them in the freezer for up to a year. Simply cover with cling film and set in the fridge before placing into the freezer. It is an absolute lifesaver when you have last minute guests and no dessert ready. Just pop in the oven for 15 minutes from frozen- nobody would guess they’re pre-prepared!
INGREDIENTS
For the Sea Salt Caramel
150g caster sugar
2 tablespoons water
200ml double cream
80g salted butter, diced
1 teaspoon sea salt (fleur de sel)
For the chocolate fondant
4 medium eggs
80g caster sugar
50g plain flour, sifted
100g dark chocolate (minimum 70% cacao) 100g unsalted butter
20g butter, for greasing
2 tablespoons flour, for greasing
METHOD
1. To make the sea salt caramel, add the sugar and water to a saucepan and heat over a medium heat for 4-5 minutes. When the colour is a nice golden caramel, remove from the heat. Carefully pour in the cream – this should create some bubbles – and mix using a wooden spoon. Finish the caramel by adding the butter and the sea salt and then leave to cool.
2. Pre-heat the oven to 230 ̊C/210 ̊Fan/GasMark8.
3. Make the chocolate batter by whisking the eggs and sugar energetically for at least 3 minutes until it forms a nice white foamy mix. Incorporate the flour slowly and set aside.
4. Using a microwave (for 2 minutes a t600W)or a bain-marie, melt the chocolate and the butter together in a bowl. Once the chocolate and butter have cooled down for a few minutes, add to the foamy egg, sugar and flour mix and gently stir until you get a silky, glossy batter.
5. Grease the Le Creuset stoneware stackable ramekins with butter, then coat with some flour. Divide the chocolate fondant batter across 4 ramekins and pour 1 tablespoon of the sea salt caramel in the middle.
6. Bake for 8-10 minutes, leaving to cool for 1minute before serving.
