At Social Pantry, I am always asked for ‘instagramable’ food and this chocolate fondant never fails to impress. It hits the chocolate spot which diners often crave at the end of a meal and the surprise element adds extra excitement.
I am always one for preparing ahead of time (something to do with my name perhaps?!) and when you need to make a large quantity of fondants, these are perfectly suited to batch production. You can make these ahead of time, freeze and cook straight from frozen.
Matcha Dark Chocolate Fondant
180g dark chocolate
100g white chocolate
120g unsalted butter
120g golden castor sugar
50g matcha powder
5g coco for dusting
The day before (or whenever suits but this must be prepared at least 4 hours ahead of time)…
- Melt the white chocolate and mix in 25g of Matcha Powder.
- Chill until pliable and make individual balls from the mixture.
- Chill to set – these balls will be needed for the centre of your fondant.
On the day…
- The best way to make chocolate fondants is in a silicone cupcake / muffin tin so they just pop out.
- Butter the moulds you are using and dust with coco powder.
- On a low heat melt the chocolate and butter, keep stirring at all times
- Using an electric whisk beat the sugar and eggs until it is light and fluffy
- Gently fold the chocolate mix into the egg mix and sift in the flour and remaining matcha powder.
- Spoon into the moulds filling only to the half way mark. Add in the matcha ball that you prepared ahead of time and finish topping up the mould.
- Chill in the fridge for an hour.
- Preheat oven to 230 degree Celsius
- Bake in preheated oven for 9 minutes. It is done when the cake does not look too wobbly when you gently prod the ramekin and the surface is evenly coloured (not darker in the middle)
- Leave cake in the ramekin for 1 minutes to cool. Use a spatula/knife to run the sides of the cake so that it no longer sticks to the bowl. Gently flip the ramekin onto another plate so that the cake falls off nicely. Serve with ice cream and fruit, if desired.