Walwick Hall’s Dark Chocolate Fondant Recipe
- By yaz-projector
- February 08, 2021
- Uncategorised
Whether you’re looking for a special treat to prepare and share with someone you love this Valentine’s Day, or you’re simply on the hunt for a spot of weekend indulgence in the form of a delicious dessert, we have just the thing for you.
Our Chef, Laurens, has shared his simple yet deliciously luxurious Dark Chocolate Fondant recipe with us – in a bid to help you recreate the wonderful Walwick Hall experience at home. Choose to serve the Chocolate Fondant on its own, close to the fire in your living room to complete your three-course meal, or enjoy with a single scoop of fine vanilla ice cream following your simple evening meal. You’ll need only 5 ingredients and less than half an hour to make and bake this beautiful dessert.
What you’ll need:
225g unsalted butter (plus a little extra to melt and line the moulds with)
200g of chopped 70% – 80% dark chocolate
120g caster sugar
100g plain flour
365g eggs
Kitchen equipment:
4 ring moulds 8cm deep by 5 cm high (or 6 smaller rings)*
Baking paper
Baking sheet/tray
Small pan
Mixing bowl
Whisk
Piping bag or a plastic bag
Method:
1. Preheat the oven to 190C
2. Brush some melted butter all over the inside of your moulds
3. Place moulds on a baking sheet lined with baking paper
4. In a small pan, melt 225g butter and add 200g of chocolate, stirring until the chocolate has melted
5. In a mixing bowl, combine sugar and flour, then add the eggs and whisk everything together to form a smooth batter
6. Pour the chocolate mixture into the batter and whisk together until combined to a smooth chocolate batter
7. Then, transfer the batter into a piping bag or a plastic bag with one of the edges snipped off
8. Fill the moulds to the top with the chocolate mixture
9. Bake for 8-10 mins or until the tops have formed a crust and begin to come away from the sides of their moulds
10. Remove from the oven, then leave to sit for 5 minutes
11. Remove the Chocolate Fondants from the moulds and serve
*If you don’t have any ring moulds, the fondant can be baked in ramekins