Recipe: dark chocolate salted fondants
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Indulge in Team Khoollect’s favourite dessert delight; dark chocolate fondants! We’ve made the ooey-gooey dessert even more moorish by using good-quality dark chocolate and elevating the rich flavours with just a pinch of sea salt. It’s amazing how much of an impact just a little good quality sea salt can have on this dish, but it really does make all the difference so it’s worth investing in.
Perfect to share with friends…or an evening in by yourself, no-one will know if you don’t tell them.
Dark chocolate salted fondants
Preheat your oven to 200°C.
Butter ramekins and dust with sugar. Set aside.
Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.
Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.
Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.
Place the ramekins in the oven and bake for 10 minutes.
Remove from the oven and sprinkle a little sea salt over each fondant.
Serve immediately.
Preheat your oven to 200°C.
Butter ramekins and dust with sugar. Set aside.
Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.
Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.
Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.
Place the ramekins in the oven and bake for 10 minutes.
Remove from the oven and sprinkle a little sea salt over each fondant.
Serve immediately.
Indulge in Team Khoollect’s favourite dessert delight; dark chocolate fondants! We’ve made the ooey-gooey dessert even more moorish by using good-quality dark chocolate and elevating the rich flavours with just a pinch of sea salt. It’s amazing how much of an impact just a little good quality sea salt can have on this dish, but it really does make all the difference so it’s worth investing in.
Perfect to share with friends…or an evening in by yourself, no-one will know if you don’t tell them.
Dark chocolate salted fondants
Preheat your oven to 200°C.
Butter ramekins and dust with sugar. Set aside.
Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Set aside and leave to cool slightly.
Once cooled, whisk the beaten eggs into this mixture a little at a time, then fold in the sifted flour until you have a smooth mixture.
Divide the chocolate mixture between the ramekins. Sprinkle a small pinch of sea salt over each ramekin.
Place the ramekins in the oven and bake for 10 minutes.
Remove from the oven and sprinkle a little sea salt over each fondant.
Serve immediately.
Recipe sounds great but am doing keto Low carb hi fat program. Wondering if you think this might work with alternative sweetener such as Xylitol or Erythritol and almond or coconut flour?
I may try a half recipe, play with it and see what happens. Is essentally a mug cake. May try one in oven and one in microwave. Hhhmmmmmm.
Hi Ellen,
I have absolutely no experience with baking with alternative sweeteners so unfortunately I can’t say. Do let me know how it goes. Thanks