As we head into Valentine's weekend and and we have to stay at home, Mairead thought it would be the perfect time to have her pal Mark from Dingle Cookery School back on the show for some Valentine's baking inspiration.
Mark shared this gorgeous recipe for Chocolate Fondant, also called Lava Cake or Chocolate Molten Cake, which is perfect for impressing your loved one or enjoying all to yourself!
Chocolate Fondant with Raspberry Coulis (makes 4)
Ingredients
To prepare the molds:
- 25g butter, melted
- 25g cocoa
For the fondant:
- 100g dark chocolate, best quality you can get, chopped into small pieces
- 100g butter, chopped into small pieces
- 100g caster sugar
- 2 eggs
- 2 egg yolks
- 70g plain flour
For the coulis:
- 100g raspberries
- 30g caster sugar
- ½ lemon, juiced
Method
For the coulis:
Put the raspberries and sugar in a small pot and place over a medium heat. Cook this gently for about 10 minutes. Put this in a blender and bring it to a smooth purée. Add the lemon juice to taste. Put this in a small container and keep refrigerated until needed.
To prepare the molds:
Brush the melted butter using upward strokes inside 4 dariole molds (if you don’t dariole molds don’t worry you can use a muffin tray). Add some cocoa powder into the mold. Tip the mold so the cocoa completely coats the butter. Tap any excess cocoa out. Place these in the fridge for about 20 minutes.
To make the fondant:
- Put a bowl over a pan of simmering water, slowly melt the chocolate and butter together. Remove the bowl from the heat and stir until it is smooth. Leave to cool for a few minutes.
- Meanwhile in another bowl whisk the eggs and yolks together add the sugar and whisk for about 2-3 minutes. Whisk in the flour into this mixture, then the melted chocolate and butter mixture in and stir until all is mixed together like a cake batter.
- Spoon or pipe these into the prepared molds and place in the fridge for at least 20 minutes.
- This can be made up to the day before hand, the mixture can also be frozen.
To cook the fondant:
- Heat the oven to 200ºC.
- Put the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their molds (I would recommend that you cook one as a test for to get the perfect timing for your oven)
- Remove from the oven, and then let them sit for 1 minute before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the molds. Carefully turn them out on to a plate.
To serve
Place the fondant in the centre of a plate. Pour the raspberry coulis around the outside.
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Tune in to Mairead Ronan weekdays from 12pm.
