Hot Chocolate Fondant (warm chocolate cake) Recipe

Right now we at Sulpice Chocolat are in the middle of Chocolate Week 2010.  In honor of this occasion I thought I would post an amazing recipe for Hot Chocolate Fondant by Eric Lanlard - Hollywood's famous cake maker!  This is a warm, ooey gooey tasty treat that your family and friends are sure to enjoy!  The secret is in the timing.  So, be sure to use a timer and don't guess (which is something that I am prone to do). If you do this your warm chocolate fondants will turn out perfectly every time.  Also, as an added bonus, this recipe can be made the night before.  All you need to do is store the uncooked fondants in the fridge overnight and bake them on the spot so you can serve them nice and warm.

 hot dark chocolate cake

ERIC LANLARD’S HOT CHOCOLATE FONDANT

Serves 4
Preparation time: 25 minutes
Cooking time: 8 minutes

125g (41/2oz) unsalted butter, plus extra for greasing
1 tbsp pure cocoa powder, plus extra for dusting
125g (41/2oz) dark chocolate, broken into pieces
60g (21/4oz) caster sugar
3 small eggs
3 small egg yolks
100g (31/2oz) plain flour, sifted

1 Preheat the oven to 200°C (fan 180ºC)/400ºF/gas mark 6. Thoroughly butter four 200ml (7fl oz) ovenproof moulds (dariole moulds preferably), and dust lightly with the extra cocoa powder.

2 Melt the measured butter and the chocolate together in a bowl over a bain-marie (double boiler, or a suitable saucepan with simmering water). The water must not touch the base of the bowl.

3 In a large bowl, using an electric hand whisk, beat together the sugar, eggs and egg yolks until light and pale.

4 Pour the melted butter and chocolate over the egg mix and then fold in the sifted flour and measured cocoa using a metal spoon.

5 Place the individual moulds on to a baking sheet. Pour the mixture into the prepared moulds, and bake in the preheated oven for approximately 8 minutes.

6 When the outside is crisp to the touch, loosen the edges with a knife and carefully turn out of the moulds on to the serving plates. The centre should still be soft and lusciously saucy – just like me! Serve with thick cream, crème fraîche or vanilla ice-cream.

TIP
These fondants can be made the day before and kept in the fridge to be cooked just before you are ready to eat them. To check that the fondants are cooked, I suggest you make an extra one that you can dig into to test the texture.


ERIC’S TOP BAKING TIPS
1 Study the recipe and list of ingredients and tools needed in advance and make sure you have them all to hand.

2 Clear the diary and send the kids/husband/wife away so you can concentrate and are not disturbed.

3 Use only the best quality ingredients for the filling. Remember the cake must taste as good as it looks.

4 Start with a very clean surface - when icing any dirt will show up on white icing so everything must be spotless.

5 Layout all your tools and equipment like a surgeon on a small tray next to you.

6 Follow the recipe step by step - do not try and improvise - baking is a science.

7 Always allow royal icing or painted details to dry thoroughly before adding the finishing touches such as pearl lustre or gold/silver decorating paint.

8 When doing an elaborate icing design that will take more than a few days to complete - use a fruit cake because a sponge cake will go stale after a day.

9 When making a wedding cake or a tiered cake for a special occasion, mix up the tiers to give the guests options. Think about using chocolate, lemon or even a carrot cake instead of using fruit cake for every tier; it’s much more interesting that way.

10 Don’t give up if it doesn’t work out the first time - keep trying - practice and experience is the secret to success.  Of course it always helps if you are naturally artistic!




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