Who can resist a gooey chocolate fondant when it’s presented to them? writes Glenn Futter, head chef at La Cachette restaurant in Elland.
It’s easy to understand the popularity of a cake that collapses under the fork and then releases a pool of gooey chocolate, enhanced by a melting scoop of vanilla ice cream.
This is French comfort food at its best, an ending that is hard to resist even after a rich meal.
A restaurant favourite that is easier to make at home than many of you might think!
This indulgent chocolate fondant recipe makes the perfect no stress dinner party dessert.
The hot melting middle makes these chocolate fondant treats well worth the calories, and not too time-consuming to prepare either.
Here are a few top tips when making this beautiful dessert ...
lTiming is of the essence when making fondants- the melting middle requires precision cooking so you will need to watch it.
lThe temperature of your oven will affect the firmness or softness of these puddings.
lIf the first pudding turned out is too soft cook the remaining puddings for another couple of minutes.
275g Dark chocolate
150g Sieved flour
Coco for lining
1. Pre-heat over at 180c.
2. Melt chocolate and butter over the pan or in the microwave.
3. Mix sugar and eggs together in a bowl.
4. Add the chocolate and butter mixture to the sugar and eggs and mix together.
5. Fold in the flour with the rest of the mixture.
6. Line dariole moulds with butter and coco.
7. Bake in the over at 180c for 10 minutes.
La Cachette specialises in French food and is based in Elland. To find out more about the restaurant go to www.lacachette-elland.co.uk where you’ll find other recipes
Check out Glenn making this recipe this weekend on www.halifaxcourier.co.uk