Ingredients for 4 fondants served in 4 ramekins of 8cm diameter
Time 40 min
Dark chocolate (minimum 70% cocoa solids): 150 g
Unsalted butter: 80 g
Plain Flour: 20 g
cocoa powder: 10 g
Medium size eggs: 2
Egg yolk: 1
Icing sugar: 90 g
Vanilla pod 1 or 3 teaspoons of vanilla extract.
Icing sugar to serve or golden edible leaves for proper 80’s vibe
To coat the moulds :
Butter as needed
Cane sugar as needed
Hand mixer or whisks
2 x Mixing bowl
4 ramekins of 8 cm in diameter
First, coat the mould with butter and then dust with cane sugar making sure to cover all the surface, then leave them aside ready to be used.
Start with chopping roughly in pieces the dark chocolate, then place it in a heat resistant mixing bowl and melt the chocolate on a bain-marie. Once the chocolate is melted add the butter and mix all until the butter is combined within the chocolate. Once ready, place aside.
Now add the sugar, the eggs, the yolk and the vanilla pod seeds (or the vanilla extract) in a mixing bowl and blend with a hand mixer or a whisk until foamy, then add the melted chocolate and butter and mix well together with a hand mixer or whisk.
Now it’s time to incorporate the flour and the chocolate powder into the mixture using a spatula, best if before you sift them to avoid possible lumps.
Divide equally the mixture into the ramekins and bake them for 14 min in the preheated oven (180c static or 200 fan).
When ready, run a knife around the edge of ramekins and turn the chocolate fondants out onto serving plates and decorate with icing sugar.
Suggestion: pair with vanilla ice cream or a dollop of clotted cream on the side.
Tip: you can prepare and freeze this delish in advance and bake them from frozen when needed, but remember to add an extra 4 min to the cooking time.
(serves 4 to 6)
An easy evergreen chocolate dessert recipe with no eggs for a 80's revival or any chocolatey celebration.
Time: 40 min
Dark Chocolate (minimum 55% cocoa solids) 200g
Unsalted butter (room temperature) 100g
Rich Tea Biscuits or similar 100g
Caster sugar 150g
Glace or candied cherries 200g
Cocoa powder 10g
icing sugar as needed
Two mixing bowls
40-50cm long baking/greaseproof paper
Spatula or mixing spoon
First, after making sure that the butter is at room temperature, crush the biscuits into pieces with your hands and cut in half about 150gr of the cherries, and keep them aside for later.
Chop the dark chocolate into chunks and melt it over a bain-marie or use a microwave if you prefer, then set it aside to cool down. You'll want the melted chocolate to be just warm when you need it.
In a mixing bowl, add the sugar and the butter and blend them with a hand mixer until obtaining a creamy texture. Now slowly pour the rum while mixing it with the mixer.
Continue by adding the melted chocolate and mix with a spatula and then add the cocoa powder and incorporate the elements well.
Now add the crushed biscuits and the diced cherries and mix with a spatula to combine the ingredients evenly.
Lay 40-50cm of baking/greaseproof paper on a table and pour the mix in the middle and form a cylinder Once done roll over the baking paper and tight close the ends twisting the paper tightly.
Place in the fridge to cool and rest for at least 4 hours or until it is solid.
To serve, unroll the paper from your chocolate salami, dust with icing sugar and cut to slices of 1.5cm or prefered thickness and serve with some cherries on the side for your slice of 80's chocolate fun.
The chocolate salami can be kept in the fridge and consumed for a maximum of 5 days sealed in a container.
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