It’s been some time that I haven’t made a chocolate treat, especially that winter is almost over, I though it would be great to do a chocolate warm treat to finish off Sydney’s cool weather seasons. Chocolate fondants are very popular in my home town, because of the melting effect that it comes with when you dig a spoon into the pudding! I love it! But I did not really want to mimic another “ordinary” chocolate fondant, so I’ve decided to add something different to it – sweetened milk and almond. I think I’ve mentioned earlier, that I like food with lots of texture. I’ve also like dark chocolate in my chocolate fondants because it give a good bitterness to it! Now along with home-made lemon curd frozen yoghurt, I think my taste buds have it all!
I’ve made this purposely the other day when mum and dad were over for dinner. It was a great cold night and I think I’ve made the right decision to have this done! Oh, sorry forgot to mention about the lemon curd frozen yoghurt, there will be a post about that soon! So please come back and check it out!
From memory, I didn’t had much food with chocolate, besides the soy chocolate tart, fruity nutty rocky roads, hubby-to-be’s birthday cake, and the Chocolate peanut butter macarons… Not that I didn’t like it (of course I like chocolate – who doesn’t?!?! )Well, I guess it’s more because chocolate do get messy all the time and I just don’t have a very big kitchen to play with chocolate, but I promise I’ll start doing more naughty chocolate treats!
You’ll need (Makes 6):
- 20 grams of unsalted butter, to grease
- 100 grams of unsalted butter, melted
- 3 eggs, separated
- 235 grams of dark chocolate, melted
- 70 grams of caster sugar
- 150 grams of cake flour
- 200ml of sweetened milk
- Almond Flakes, to garnish
- Lemon curd frozen yoghurt
- Use the 20 grams of butter, brush a thin layer of melted butter to four ovenproof ramekins.
- Use a hand-held mixer, mix egg white and 50 grams of sugar, until peak form in a bowl.
- In a separate bowl, mix egg yolk with the remaining sugar until pale yellow.
- In a third bowl, mix melted chocolate with sweetened milk.
- Fold white white mixture and egg yolk mixture into melted chocolate mixture.
- Sift flour into the chocolate mixture and fold until fully incorporate.
- Sprinkle some almond flakes to the bottom of the buttered ramekins.
- Pour the chocolate mixture evenly into the prepared ramekins over the almonds.
- Freeze in the freezer for 1 hour.
- Meanwhile, preheat oven to 200°C.
- Bake in preheated oven for 10 minutes until the outside has formed a “cake” texture.
- Use a knife, mark around the edges to ease turning the pudding ,or serve in the ramekin itself.
- Serve with lemon curd frozen yoghurt.
- If you don’t have a round chocolate silicone mould, use an ice tray instead.
- Almond is optional, can be substitute with other nuts.
- Ensure you do not over-mix the batter, or it will turn very watery.
- Ensure all flours are sifted before adding to the chocolate mixture.
- Pudding freeze well after baking. Store in an air-tight container and re-heat in an oven 15-20 minutes before serving – this ensures the melting effect still applicable.