Recipes
Chocolate fondant
20 minutes Preparation time
8 minutes Cooking time
15 Servings Serves
Ingredients
360 g dark chocolate
250 g butter
140 g plain flour
250 g caster sugar
10 eggs
Softened butter for greasing
Plain flour for dusting
Miele Accessories
Method
- Preheat the oven on Fan Plus at 170°C.
- Melt 260 g of the chocolate and the butter together in a saucepan, over low heat, Induction setting 2-3, stir until fully combined and melted, remove from heat.
- Whisk eggs, add to chocolate mixture. Stir to combine.
- Sift flour and sugar together and fold into chocolate mixture.
- Place into piping bags ready for use.
- Line 7 cm diameter x 7 cm height metal rings, with baking paper and brush sides well with softened butter. Place rings on a baking tray lined with baking paper and place in the refrigerator until required.
- Pipe mixture into prepared moulds.
- Place fondant in oven on shelf position 2 and cook for 12 minutes. Remove from oven and allow to rest for 5 approximately minutes. The top of the fondant should be moist and shiny and just set around the edges. The fondant will continue to cook while resting at room temperature. This step is very important to allow the centre to ooze up through the top of the cake mix. When the oozing begins, the cakes are ready to serve.
To serve
- Gently remove the rings from the fondant, lift the fondant onto the plate and serve with ice-cream or creme anglaise.
Hints and tips
- When lining the metal rings, the baking paper must not exceed 1 cm higher than the top of the ring as the mixture will rise to the top of the baking paper.
- Mixture can be frozen inside the metal rings and stored in an airtight container in the freezer for up to 3 months.
- Remove fondant from the freezer and let stand at room temperature for 5 minutes, bake as per instructions, adding an extra 5 minutes to the cooking time.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.