Get the Recipe for The Lord Crewe Bamburgh's Chocolate Fondant
This delicious dessert is our recipe of the month
- 225g 70% dark chocolate
- 360g unsalted butter
- 375g icing sugar
- 180g plain flour
- 6 eggs
- Pinch of cocoa powder (for dusting)
- 100g softened butter
- 30g flour
- You will need 6 x 125ml moulds
Prepare for your chocolate fondants by lightly greasing your fondant moulds with softened butter. Then, evenly dust the inside of your moulds with flour, until they are completely covered.
Put a pan of water on your stove and bring it to a boil. Once boiled, reduce the water to a low simmer and place a heatproof bowl on top of the pan. The bowl must fit tightly over the top of the pan, so there is no chance of steam coming into contact with your mixture. Then, break your chocolate into small pieces and place them inside your heatproof bowl. Add your butter and stir the mixture frequently, until the butter and chocolate are completely melted together. Once melted, remove the bowl from the pan.
Next, sift the icing sugar and flour into your bowl and whisk the mixture until it becomes smooth. Then, add the eggs and whisk together, until the mixture is even and appears glossy.
Tip the mixture into a measuring jug, before placing 80 grams into each mould. Next, leave them to chill inside your fridge for at least 40 minutes, until they are cold to the touch. The chocolate fondants can now be frozen for up to a month and cooked from frozen.
While waiting for your mixture to chill, preheat the oven to 180C. Once chilled, place the moulds evenly onto a baking tray, before popping them in your oven. Cook the chocolate fondants for approximately eight minutes, until they have formed a crust and are starting to come away from the sides of the moulds. If cooking from frozen, simply add a few minutes to the cooking time.
Gently upturn each fondant onto your serving plates and serve with cherry coulis and cherry Doddington ice cream.
The Lord Crewe, Bamburgh, NE69 7BL | 01668 214 243 | lord-crewe.co.uk