Indulgent Sea Salt Caramel Chocolate Fondant
Classic but always adored, chocolate fondant is often an impressive dessert because of its warm and melting centre. My uncle is a chef, and at his restaurant “le Bretagne” he used to give me and my cousin about 10 frozen fondants a month for us to eat whilst we were at university. We would just take the fondant out of the freezer, put it in the microwave for a few minutes, and it would be absolute heaven! These sea salt caramel chocolate fondants are inspired by him and Brittany, where the renowned “fleur de sel” salt is from.
Ingredients
- 150g caster sugar
- 2 tablespoons water
- 200ml double cream
- 200ml double cream
- 1 teaspoon sea salt (fleur de sel)
For the chocolate fondant
- 4 medium eggs
- 80g caster sugar
- 50g plain flour, sifted
- 100g dark chocolate (minimum 70% cacao)
- 100g unsalted butter
for the greasing
- 20g butter
- 2 tablespoons flour
Method
- To make the sea salt caramel, add the sugar and water to a saucepan and heat over a medium heat for 4-5 minutes. When the colour is a nice golden caramel, remove from the heat. Carefully pour in the cream – this should create some bubbles – and mix using a silicone spatula. Finish the caramel by adding the butter and the sea salt and then leave to cool.
- Preheat the oven to 230C/ 210 Fan/ Gas Mark 8.
- Make the chocolate batter by whisking the eggs and sugar energetically for at least 3 minutes until it forms a nice light foamy mix. Incorporate the flour slowly and set aside.
- Using a microwave (for 2 minutes at 600W) or a bain-marie, melt the chocolate and the butter together in a bowl. Once the chocolate and butter have cooled down for a few minutes, add to the foamy egg, sugar and flour mix and gently stir until you get a silky glossy batter..
- Grease the Le Creuset Stoneware Stackable Ramekins with butter and then coat with some flour. Divide the chocolate fondant batter between 4 ramekins and pour 1 tablespoon of the sea salt caramel in the middle.
- Bake for 8-10 minutes, leaving to cool for 1 minute before serving.
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