Head chef Andrew Scott
Restaurant 56,
The Sudbury Hotel 56 London Street, Faringdon, Oxfordshire SN7 7AA 01367 241272
Planning a surprise for your Valentine? Try this lush fondant, sweet enough to melt any heart.
Ingredients
250g Dark choc
250g Butter
5 Yolks
5 Eggs
125g Caster sugar
50g Flour (Sifted) Makes 16 individual pudding size moulds
• Top Tip; These can be made in advance and stored in the fridge even over night. Just add an extra minute on to the cooking time.
• Line Ramekins or Dario moulds with soft butter and then coat with cocoa powder, tap out any excess • Melt chocolate and butter together over a bain-marie.
• Whisk egg yolks, eggs and sugar on an electric mixer till light and fluffy • Fold in chocolate and butter mixture into the whisked egg and sugar • Lastly fold in the flour being careful not to loose too much air from the mix • Bake at 160˚c for 8-9 minute until the centre still looks un baked • Allow to rest in the moulds for 1 minute before turning out and serving with your favourite ice cream
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