{"product_id":"molten-chocolate-fondant","title":"Molten Chocolate Fondant","description":"\u003cp\u003eThis is the dessert that never fails to impress - a dark chocolate shell that you crack open to reveal a liquid, molten centre. The trick is freezing the filled moulds for 20 minutes before baking, which keeps the centre undercooked while the outside sets. A pizza oven is actually perfect for this because the intense floor heat cooks the bottom and sides quickly while the retained dome heat gently warms the top - exactly what you want for a fondant with a runny middle. Make these after your main course goes in and time them to come out just as plates are being cleared.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients (Makes 10)\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e200g dark chocolate (70% cocoa), broken into pieces\u003c\/li\u003e\n  \u003cli\u003e200g unsalted butter\u003c\/li\u003e\n  \u003cli\u003e4 large eggs\u003c\/li\u003e\n  \u003cli\u003e100g caster sugar\u003c\/li\u003e\n  \u003cli\u003eA pinch of fine salt\u003c\/li\u003e\n  \u003cli\u003e60g plain flour, sifted\u003c\/li\u003e\n  \u003cli\u003eIcing sugar for dusting\u003c\/li\u003e\n  \u003cli\u003eButter and sugar for greasing the moulds\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMelt the butter in a saucepan over gentle heat. Break the chocolate into flakes and add to the butter, stirring until completely melted and smooth. Remove from the heat and allow to cool slightly.\u003c\/li\u003e\n  \u003cli\u003eIn a separate bowl, whisk the eggs with the sugar and salt until pale and slightly thickened - about 3 minutes with an electric whisk.\u003c\/li\u003e\n  \u003cli\u003ePour the cooled chocolate-butter mixture into the egg mixture and fold together gently.\u003c\/li\u003e\n  \u003cli\u003eSift in the flour and fold until just combined. Don't overmix.\u003c\/li\u003e\n  \u003cli\u003eButter 10 individual dariole moulds or ramekins generously, then coat the inside with a thin layer of sugar (this helps them turn out cleanly).\u003c\/li\u003e\n  \u003cli\u003eFill each mould about three-quarters full. Place in the freezer for 20 minutes - this is the key step that keeps the centre molten.\u003c\/li\u003e\n  \u003cli\u003eMeanwhile, check your pizza oven temperature. You want the floor at around 170-180°C (use a laser thermometer if you have one). The dome will be hotter, around 300°C, which is fine.\u003c\/li\u003e\n  \u003cli\u003ePlace the frozen moulds on a baking tray and slide into the oven. Bake for 15 minutes - the tops should be set and slightly risen, but the centres will still be liquid.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and let stand for 1 minute, then turn out onto plates. Dust with icing sugar and serve immediately - they wait for nobody.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508129014144,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/molten-chocolate-fondant-1145184.png?v=1772492411","url":"https:\/\/kitcheninthegarden.co.uk\/products\/molten-chocolate-fondant","provider":"Kitchen In The Garden","version":"1.0","type":"link"}