Chocolate Fondant

Well, I would love to say this is what my fondants looked like ... however I forgot to take a photograph-how eager I was to taste them! So, full credits to my recipe book for the photograph, and of course, the recipe.. from "Decadence" by Philip Johnson.

Chocolate Fondants (shown in picture with mint vodka ice cream, which I wasn't game to try to make just yet!)

You need:
200g of good quality chopped dark chocolate (couverture is best)
240g unsalted butter, diced
4 eggs
90g or 1/3 cup of caster sugar
30g or 1 tblsp of plain flour

icing sugar to dust.

you will also need 6 8x4cm metal cooking rings, OR 6 small ceramic souffle dishes (185ml)

So, if using the rings, grease and line the metal rings with baking paper on a greased tray.
Using souffle dishes, grease and dust with small amount of flour, shaking off excess. (i used souffle dishes and it worked well)

Put the chocolate and butter into a dish over saucepan of simmering water and melt, stirring frequently, until smooth. Remove from heat and allow to cool to room temperature.

In a bowl, whisk the eggs and sugar until they are thick and pale (mine didn't go noticeably "thick" but they where definitely thick-er than usual!)
Fold in the cooled chocolate mix, then fold in the flour.

Pour into the prepared rings or dishes and refrigerate for 2 hours (this helps the fondant's retain their gooey centre)

as 2 hours is nearing, preheat oven to 200 degrees - bake the fondants for 10-25 minutes, or until set on the outside. they should be cooked and cake-like consistency on the outside and the centre will be runny chocolate saucy goodness. if you used metal rings, transfer to a serving plate using a spatula or serving knife, removing all the paper and rings. Souffle dishes can be served as is, with a dollop of ice cream or cream!

Yumo! ...reallyy yumo!