Bring French flavour to the table with Justine Schofield’s fancy fondant.
Grease and dust with cocoa six dariole moulds
Place chocolate and butter into a bain-marie over a medium heat and stir until melted and combined
In another bowl, whisk eggs and sugar until the sugar has dissolved.
Allow the chocolate to cool slightly and then combine into the egg mixture.
Now sift the flour and cocoa into the rest of the ingredients and fold through gently.
Pour the mixture into the dariole moulds and fill ¾. Place in the fridge to chill for a couple of hours.
Preheat oven to 220 C.
Place chocolate fondant into the oven and cook for 10-12 minutes.
Remove from the oven and let rest for 1 minute before turning the dariole mould upside down onto a plate.
Serve with a dollop of crème fraiche and some almond brittle.
Dissolve sugar and water in a small pan until golden in colour
Spread almond flakes evenly onto a tray
Pour caramel over almond flakes evenly and place in a dry area until caramel has hardened
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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