Warm Belgian chocolate and orange fondant
Cooking time: 15 minutes
Ingredients:
80g 75% minimum cocoa solid Belgian chocolate
60g unsalted butter
80g caster sugar
50g plain flour
3 whole free range eggs
2 egg yolks
The zest of half an orange
Ingredients for the caramel:
200g caster sugar
100ml Jersey cream
50g butter
Pinch of salt
Featured in:
April 2013
METHOD
To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down.
Warm the oven to 180C, butter and flour 4 porcelain ramekins, melt the chocolate with the butter on water bath and in a separate bowl whisk the eggs until pale and fluffy. Gently fold in the mix the sugar, flour and orange zest; add the melted chocolate and mix well.
Pour the mixture in the ramekins and cook for 8-9 minutes. Serve warm.
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