Salted Caramel Chocolate Fondant is a modern British recipe for an indulgent Valentine's day dessert of a chocolate fondant pudding with salted caramel sauce baked inside so the sauce flows out when the spoon first enters the pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Salted Caramel Chocolate Fondant.
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This is a very indulgent dessert, and the combination of chocolate and fondant is ideal for Valentine’s day. Indeed, chocolate fondants have become a mainstay of Valentine cookery. Though there is a bit of prep-work here, you can cook these fondants in under 15 minutes. They are also great as an alternate Christmas day dessert.
Ingredients:
100g (1/2 cup) unsalted butter, plus extra for buttering the moulds
Cocoa powder, for dusting
150g (1/3 lb) dark chocolate, at least 72% cocoa solids, chopped
1/2 tsp vanilla extract
2 Large eggs, 2 large
2 large egg yolks
55g (2 oz) golden caster sugar
35g (1/4 cup) plain flour
4 generous heaped tsps salted caramel sauce
For the Salted Caramel:
200g (1 cup) granulated sugar (make sure it’s labeled “pure cane”)*
6 tbsp salted butter, room temperature cut up into 6 pieces
120ml (1/2 cup) double (heavy) cream, at room temperature
1 teaspoon sea salt
Method:
Begin with preparing the salted caramel. Heat the granulated sugar in a medium heavy-based saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. The sugar will initially form clumps and eventually melt into a thick, amber-coloured liquid as you continue to stir. Be careful not to burn it.
Once the sugar has melted completely, immediately stir in the butter, continuing to stir until melted and combined. (Be careful at this step because the caramel will bubble rapidly when the butter is added.) If you notice the butter separating or if the sugar clumps up, take off the heat and vigorously whisk to combine it again. (If you’re nervous about splatter, wear kitchen gloves.) Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.
After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the double cream. Since the double cream is much colder than the hot caramel, the mixture will rapidly bubble when it’s added. After all the double cream has been added, stop stirring and allow the mixture to boil for 1 minute. Be careful, though as it will rise in the pan as it boils.
Take off the heat and stir in the salt. Allow to cool down slightly before using. Note that the caramel thickens as it cools.
Transfer to a sterilized jar and allow to cool. Cover tightly with a secure lid and store for up to 1 month in the refrigerator. Note that caramel solidifies in the refrigerator. Warm in a bouwl of hot water, in the microwave or on the stove to use.
For the fondant: Pre-heat your oven to 180°C (160°C fan/360°F/gas mark 4). Brush 4 mini metal pudding moulds liberally with soft butter and dust well with cocoa, so that all the butter is covered.
Combine the 100g butter and the chocolate in a heatproof bowl, and melt together in the microwave, using 30 second bursts and stirring in between each burst. Or set over a pan of hot water and melt gently, stirring occasionally. Once melted, stir well to combine then set aside while you make the sponge.
Whisk together the whole eggs, egg yolks and sugar until the mixture is fluffy, doubled in volume and pale in colour. When you lift the whisk from the mixture it should leave a ribbon trail on top of the surface. (This will take about 5 minutes.) Whisk in the melted chocolate and butter mix, then sift over the our and fold in well.
Spoon the mixture into the prepared moulds and fill about 1.5cm (1/2 in) full. Dot 1 tsp of the caramel sauce in the centre, then cover carefully with more sponge mixture until the moulds are filled to about 1cm below the rim. Sit on a baking tray, transfer to your oven and bake for 10-12 mins. The mixture should rise just above the edge of the moulds. Turn out onto serving plates, dust with more cocoa and serve straight away.
