What are you doing today? Are you collecting a pile of roses, going out for dinner or whipping up a romantic night in?
The gooey centers of these chocolate fondants are addictive for any chocoholic. A dark chocolate river explodes as you open the center of the cake. While the cream is melting over the top, supposedly to cut the richness of the chocolate it enhances the pure indulgence that it is a decadent chocolate treat. The first teaspoon of the fondant will make you addicted to the texture and before returning the spoon for another scoop you lick the spoon properly before it goes back for another, making sure not to miss a thing. I don’t know what just came over me, the excitement at having these for desert tonight or that chocolate can win a man’s heart too.
I have to thank Maureen at Orgasmic Chef for introducing these treasure to me. I have never had them ever, I attempted to make my own recipe which is below, only remembering that she put in only 3 tbsp of flour. Mine are very rich with double the amount of dark chocolate required compared to Maureen’s. Though hers are just as rich I think the amount that it makes is more tolerable for two people. Take a peek at Maureen’s recipe for Molten Chocolate Fondants.
By preparing them a day early they can be hidden in the fridge before cooking, keeping the secret that dessert tonight will be orgasmic. Allowing me more time to spend with my man. Divide the mixture into small moulds or if you want to be super romantic like me, share a larger one with extra cream. mmmmmmmmmmmm
Happy Valentines Day
The perfect surprise for a romantic night in. Serve with your choice of berries, a big dollop of cream and two teaspoons.
Do tell me what are your plans for tonight?
- 350g dark chocolate, roughly chopped
- 50g soft butter, room temp
- 150g caster sugar
- 4 eggs
- 3 tbsp plain flour
- Preheat your oven to 180’c and grease six dariole moulds with butter and place them on a baking tray.
- Melt the chocolate by placing it in a large bowl and then over a saucepan of simmering water. Make sure the bowl does not touch the water and the steam does not escape from the sides.
- Beat the butter and sugar until light and fluffy then gradually beating in each egg. Add the flour and mix well. Pour the melted chocolate into the butter mixture and stir to form a smooth batter.
- Divide the chocolate mixture evenly between the moulds. Place the fondants into the oven and bake for 16 min. They should be cooked at least 1 cm in from the edge, check by inserting a skewer.
- Use the skewer to run around the mould to remove the fondant from the side. Then turn out on to plates and serve immediately with a dollop of cream.
- NOTE: The mixture can be kept in the fridge for up to a day before baking, making them perfect for a dinner party or hiding them for a loved one.