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Dean Cole, Head Pastry Chef at The Belfry Hotel & Resort has shared his recipe to make six gooey and rich hot chocolate fondants so you can make hotel quality food at home.
Ingredients
140g 85% dark chocolate
125g Unsalted butter
4 Large eggs
120g Caster sugar
75g Plain flour
Butter
Cocoa powder
Method
- Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water
- Once melted remove from the pan, add two eggs, and whisk the mixture
- Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar. Continue to stir the chocolate mixture
- Add 75g of plain flour and stir the mix until smooth
- Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx. 120g)
- Place the filled moulds on a tray and bake for eight minutes at 180Ö¯C
- After eight minutes, remove from the oven and leave to rest for two minutes
- Serve as desired. We recommend serving with berries and whipped cream or ice cream
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