Chocolate Fondant
Tip : Choose a mould with removable bottom to bake your fondant
For gluten Free diet you can replace the wheat flour with corn flour
You can serve it with a salted butter caramel cream or vanilla ice cream
- Contains Eggs
- Contains Wheat
Ingredients
- 7oz dark chocolate (65% cocoa) diced
- 5.25oz salted butter
- 5.25oz caster sugar
- 1.05oz flour
- 3 eggs
Instructions
Step 1
Beat the eggs with the sugar until it becomes lighter in color and fluffy
Step 2
In a sauce pan melt the butter and the chocolate together
Step 3
Meanwhile, mix the flour with the egg mixture
Step 4
Pour the melted chocolate and butter into the egg and flour mixture and mix well
Step 5
Grease out baking mould. Pour in the batter making sure it doesn’t exceed more than 1inch depth
Step 6
Turn on your oven and select BAKE, set the temperature to 175°C and the cooking time to 17 minutes. Press START / PAUSE to begin preheating
Step 7
Once the unit is preheated, place your mould on the tray and insert it on the rack
Step 8
At the end of the cooking time, demould the cake by removing the bottom part and let it cool down before serving