Chocolate fondant Recipe
- 100g/3½oz butter, plus extra for greasing
- 100g/3½oz sugar
- 100g/3½oz self-raising flour, plus extra for dusting
- 1 free-range egg yolk
- 2 free-range eggs
- 75g/2¾oz good quality chocolate, melted
- 55g/2oz sugar
- 100g/3½oz butter
- 100g/3½oz hazelnuts, chopped
- 55ml/2fl oz double cream
- Preheat the oven to 200C/400F/Gas 6.
- Place the butter, sugar and flour into a food processor and blend to a dough.
- Add the egg yolk and eggs and blend again until a smooth consistency is reached.
- Add the melted chocolate and blend again briefly.
- Grease and flour a 25cm/10in sandwich tin. Spoon the chocolate mixture into the sandwich tin ring and place into the oven to bake for ten minutes, or until risen and cooked through.
- For the sauce, place the sugar and butter into a small pan over a medium heat. Heat until golden and caramelised, then add the hazelnuts and stir well to coat. Add the cream and stir well.
- Allow the fondant to cool slightly, then carefully remove from the sandwich tin. Spoon over the sauce and serve.
