Warm Belgian chocolate and orange fondant

Preparation time: 10 minutes
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.



Never miss a copy!

Big savings when you take out a subscription.

WE NEED YOUR VOTES!Voting is open for the Taste of Excellence Food and Drink Awards 2021! Hotel of the YearWhere have you wallowed in luxury and comfort for your holiday, wedding or special occasion?To vote go to www.lincolnshirelife.co.uk bit.ly/3DiopIU ... See MoreSee Less

18 hours ago  ·