Chocolate fondant

With a top temperature of about 6 degrees, this time of year screams for comfort food. What is more comforting that pudding? Moist cake, gooey sauces, flavoured creams.. ah, bliss. We have one chocolate fondant left in the freezer. Alas, it's not for me. Hmmm, forfeiting dessert (and pudding at that) for my boyfriend.. now that's caring about someone!

I usually serve these fondants with raspberry or mixed berry coulis and cream. For something a little different, however, I served these fondants with honeycomb cream and crumbled honeycomb.

Note: my changes and suggestions are italicised. 

Chocolate fondants

(Recipe adapted from Rosemary Shrager's School for Cooks)

Serves 4
100 gr dark chocolate
80 gr butter
80 gr icing sugar
20 gr GF plain flour
2 eggs
pinch salt

Step 1: Fondant batter
Melt the chocolate with the butter and sugar over hot water then cool.

Melt a little butter and, using a pastry brush, grease 4 ramekins very thoroughly with butter then dust with flour.

Add the eggs, a pinch of salt and the sieved flour to the cooled chocolate mixture. 3/4 fill the ramekins. Freeze for at least an hour.

Step 2: Cooking the fondantsPreheat an over to 200 degrees (180 degrees fan forced). Cook for 12 minutes or until done. The puddings are done when the cake is cooked and the middle wobbles slightly. Turn out carefully (the centres will be runny) and place on a plate.

Step 3: Making the honeycomb cream
To make the honeycomb cream, whip some cream and add finely ground honeycomb to taste. Stir to combine. To achieve a smooth result, sift the honeycomb powder into the cream.