Recipes
Chocolate fondant
20 minutes Preparation time
8 minutes Cooking time
15 Servings Serves
Ingredients
360 g dark chocolate
250 g butter
140 g plain flour
250 g caster sugar
10 eggs
Softened butter for greasing
Plain flour for dusting
Miele Accessories
Method
- Preheat the oven on Fan Plus at 170°C.
- Melt 260 g of the chocolate and the butter together in a saucepan, over low heat, Induction setting 2-3, stir until fully combined and melted, remove from heat.
- Whisk eggs, add to chocolate mixture. Stir to combine.
- Sift flour and sugar together and fold into chocolate mixture.
- Place into piping bags ready for use.
- Line 7 cm diameter x 7 cm height metal rings, with baking paper and brush sides well with softened butter. Place rings on a baking tray lined with baking paper and place in the refrigerator until required.
- Pipe mixture into prepared moulds.
- Place fondant in oven on shelf position 2 and cook for 12 minutes. Remove from oven and allow to rest for 5 approximately minutes. The top of the fondant should be moist and shiny and just set around the edges. The fondant will continue to cook while resting at room temperature. This step is very important to allow the centre to ooze up through the top of the cake mix. When the oozing begins, the cakes are ready to serve.
To serve
- Gently remove the rings from the fondant, lift the fondant onto the plate and serve with ice-cream or creme anglaise.
Hints and tips
- When lining the metal rings, the baking paper must not exceed 1 cm higher than the top of the ring as the mixture will rise to the top of the baking paper.
- Mixture can be frozen inside the metal rings and stored in an airtight container in the freezer for up to 3 months.
- Remove fondant from the freezer and let stand at room temperature for 5 minutes, bake as per instructions, adding an extra 5 minutes to the cooking time.
Applicance Functions
Neil Perry
Neil Perry has spent more than four decades shaping Australia's culinary landscape, including Melbourne's dining scene through the iconic Rockpool Bar & Grill. Today, he leads the Margaret Family in Sydney's Double Bay, home to Margaret, Café Margaret, Gran Torino and Pizzeria Sotto. An acclaimed chef, restaurateur and author of 11 cookbooks, Neil has a deep appreciation for exceptional Australian produce and the longstanding relationships he's built with local growers and suppliers. At the heart of his cooking philosophy is a belief that great food is about more than what's on the plate, it's about care, generosity and bringing people together around the table.