Chocolate Fondant

June the 1st is my flatmate Kathulu's birthday. This, ofcourse, is an occasion to bake! I had planned on baking a cake for the party, but I had a change of plan due to her present being delayed in the mail! How could her birthday come and me not give her a present? This is a person I have known for 10 years now, and she is one of my closest and dearest friends. We have even been so lucky as to live together these last 3 years. An important person in my life, who deserves a proper present. There was only one way to remedy this predicament, I asked her what she wanted me to bake for her birthday. Now, you need to understand that Kathulu is not like most women, she does not crave the sweet and bitter delights of chocolate. So, I couldn't bake just anything for her, it had to be something she really really wanted.

It tok har over a day to come up with what she wanted, but when she did decide, she was very very excited. Chocolate fondant! This is her chocolate weakness it seems. The nice liquid filling is the clue. So, this is what I attempted! Now, I don't have any sufflè-forms or anything like that, so I've had to have a different approach. I've used my muffin tin. This makes the cooking time shorter and yields more mini-fondants. Unfortunately, I cooked these too long. I tried taking into account that the cupcake pan is smaller, and shortened the time alot, but it wasn't enough. So in the recipe the time is a suggestion to make the fondant actually BE a fondant :P

Chocolate Fondant

113g semi-sweet chocolate
141g butter
1/4th cup flour
3/4 cups caster sugar
2 eggs
1 egg yolk
1tsp vanilla extract



Whisk together the eggs, beating them untill they turn into a light yellow colour. Melt the chocolate and butter in a double boiler. Add the sugar and flour to the eggs, beating them with a flat whip on medium speed. Slowly add the chocolate mix and the vanilla extract. Fill the cupcake pan to the top. The batter will rise, but it won't float out.

In an oven preheated to 220 degrees celcius (400 Farenheit), place the cupcake pan on the bottom rack. I placed mine on the middle rack, and this singed the "fondant" on the top. Bake the fondants for no more than 9 minutes (I did mine for 13, and you can see the result at the bottom, no liquid filling!). When you tap the top, you should feel like it's not finished, the means that the middle still hasn't got cooked, which is what you want!

So, this is one of the unsuccesfull tries. Since part of the purpose of this blog is to track my mistakes, it needs to be represented. But I'm farily confident that the 9 minute bake time will solve the problem!

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