For all my UK friends, if you’re not already in the know, this week is officially National Chocolate Week.
This helpful fact would probably have been more useful had I shared it with you at the beginning of the week, but I’ve been busy moving house, which has kept me out of the kitchen and away from my computer.
In any case, there’s still a couple of days left to indulge and celebrate all things chocolate.
And what about the rest of us? Well let’s be honest, when it comes to chocolate we don’t really need an excuse, do we? Surely I can’t be the only one in the world who celebrates its existence pretty much every single day of the year.
For me, one of life’s simplest pleasures is a square or two of chocolate at the end of a long day (usually accompanied by a nice cuppa tea or glass of wine depending on what takes my fancy).
Anyway, it seems only fitting that we join in the celebrations with our UK friends and put that block of chocolate sitting in the fridge to good use by creating something completely indulgent. And what better way than these decadent chocolate fondants?
My mother introduced me to these tasty chocolate puds a while back, and they really are a delicious dessert. I especially love their gooey chocolate centres… yum!
Don’t be intimidated by the end result, because they are so simple to make and the best bit is that you can freeze any extra portions (uncooked), which makes them perfect to pull out when unexpected guests stay for dinner, or when you feel like an indulgent treat for yourself.
- 50g unsalted butter, cut into small cubes (plus extra to grease ramekins)
- 2 tsp cocoa powder
- 100g dark chocolate (min 70% cocoa), broken into small squares
- 2 eggs
- 2 egg yolks
- 100g caster sugar
- 100g plain four, sifted
- Using the extra butter, liberally grease four, 150 ml ramekins.
- Generously dust the greased ramekins with the cocoa and set aside.
- Melt the chocolate and butter in a bowl over a pan of simmering water. Remove from heat and stir until smooth.
- Beat the eggs, egg yolks and sugar together, preferably with an electric mixer, until the mixture turns pale and thick.
- Fold in the chocolate mixture, then the sifted flour and mix until combined.
- Evenly divide the chocolate mixture between the ramekins, then chill in the fridge for about 20 minutes.
- Preheat oven to 200°C.
- Place the ramekins on a baking tray and place in preheated oven.
- Cook for 10-12 minutes, until the tops form a crust and are coming away from the sides of the ramekins.
- Remove from oven and sit for 1 minute.
- Turn out onto serving plates.
- Dust with icing sugar (optional) and serve with cream and/or ice cream.
- Why not try doubling the quantity? Uncooked ramekins can be frozen for up to one month and can be cooked straight from freezer, just add approximately an extra 5 minutes to cooking time.