Warm Belgian chocolate and orange fondant
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
Featured in:
April 2013
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
MAY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• Mark Harrison - Concert king returns to Lincoln![]()
• Beekeepers of the Lincolnshire Wolds - Promoting local honey![]()
• VE Day 80 - Veterans’ voices![]()
• Skegness through the years - Resort’s history explored![]()
• Life visits Louth, Boston, Spalding and Woodhall Spa![]()
• Gardening - Planting peace![]()
• David Burghardt Vision Care - 40 years of excellence![]()
• Skendleby Hall - A wellbeing welcome![]()
• Education - Make the right choice for your children![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2025-digital-copy/
