Tuesday, 9 September 2014

Salted Caramel Chocolate Fondant

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I've wanted to bake a chocolate fondant for what seems like forever. But when I came across a recipe which combined the fondant with another favourite of mine, salted caramel, I had to try it. So, here it is: Salted Caramel Chocolate Fondant.
A light chocolate sponge with a gooey centre of caramel flavoured with a hint of sea salt. Sound good? Bake it - it's a lot easier than you think!

Desserts, previously: Oreo Ice Cream DessertTiramisuStrawberry and Orange TiramisuStrawberry Meringue Layer CakeNutella Cheesecake

A Simple List of Ingredients:

1. Caster Sugar
2. Double Cream
3. Coarse Sea Salt
4. Dark Chocolate
5. Unsalted Butter
6. Plain Flour
7. Light Brown Sugar
8. Eggs
9. Cocoa Powder

Bismillah, let's begin!

First, make the salted caramel. In to a heavy-bottomed saucepan, place 75 grams (2 ounces) of Caster Sugar. Pop the heat onto medium.

Do not stir! Nothing will happen for a while but when it does, it'll happen all at once! Slowly, the sugar will begin to melt.

And, melt. Do not stir - swirl the pan around only.

Once the liquid turns a light brown colour ....

.... stand back. Pour in 75 ml (2 fl oz) of Double Cream.

Stir it in.

Grab the coarse sea salt.

Quickly, throw in 1/2 teaspoon of Coarse Sea Salt.

Stir in ...

.... until the caramel can coat the back of your spoon which should happen quite soon.

Pour the salted caramel into a bowl. A little bit of mine went hard but I just separated it from the rest. Set aside to cool completely.

Now, prepare your ramekins. Mine measured 2 inches by 3 inches but you can buy some here.

Butter each ramekin with a few teaspoons of Butter, softened.

Dust with a few teaspoons of Cocoa Powder, and then set aside.

Next, to make the chocolate sponge. Into a heatproof bowl, break in 85 grams (2 ounces) of Dark Chocolate.

Cube in 85 grams (2 ounces) of Unsalted Butter.

Place the bowl over a pan of simmering water until everything melts.

Remove from the heat and let it cool for about 10 minutes.

Crack 3 Eggs.

Beat with a fork.

Into a mixing bowl, place 85 grams (2 ounces) of Light Brown Sugar.

Along with 43 grams (1 ounce) of Plain Flour.

Stir well.

Once the chocolate has cooled slightly ...

... pour in the beaten eggs. Stir well.

And, then pour the chocolate goodness into the flour bowl.

Stir well.

Fill the ramekins 3/4 full. I only had two so the rest of the batter went into a small pie dish.
Chill in the fridge for 1 hour.

After an hour, preheat the oven to Gas Mark 4 or 180 degrees
Pop the ramekins onto a tray to make it easier to get in and out of the oven.

Grab your cooled salted caramel. Taste it, and add a little more salt, if needed. Table salt should be fine for this.

Put the salted caramel into a piping bag. I use disposable ones which you can get here.

Bake in the oven for 15-18 minutes.

Once baked, the edges should be firm but the middle still a little wobbly.

I'm going to show you two ways that I did this. First, I turned the fondant out straight away without letting it stand for a few minutes.

And, this is what happened. 

It didn't hold its shape and oozed out everywhere.

Served with vanilla ice cream, it still tasted amazing.


Here is how the fondant turned out after I let it sit for about 10 minutes after baking.

 Yay! Alhamdulillah, it held its shape!


 
Cut the fondant to reveal the salted caramel centre.

Pop in a scoop of vanilla ice cream, and enjoy!

Full Written Recipe:


Salted Caramel Chocolate Fondant: Dessert Week!

Using a recipe by Rachel Khoo 

Ingredients – makes 4 fondants

For the Salted Caramel
75 grams (2 ounces) Caster Sugar
75 ml (2 fl oz) Double Cream
½ teaspoon Coarse Sea Salt

For the Chocolate Sponge
85 grams (2 ounces) Dark Chocolate, in pieces
85 grams (2 ounces) Unsalted Butter, cubed
85 grams (2 ounces) Light Brown Sugar
43 grams (1 ounce) Plain Flour
3 Eggs, beaten

To Prepare the Ramekins
3 teaspoons Butter, softened
3 teaspoons Cocoa Powder

Method

First, make the salted caramel. Add the sugar to a heavy-bottomed pan, and place on a medium heat. Do not stir! Swirl the pan around until the sugar reaches a light brown colour. Don’t let it go too dark otherwise it’ll burn and you’ll have to start all over again!

Once the right colour, stand back and pour in the double cream. Stir the cream in and then add in the salt. Stir until the caramel coats the back of your spoon which should happen pretty quickly.

Pour into a clean bowl and leave to cool completely. Once cold, taste and adjust the salt if needed. Just sprinkle in as much table salt as you need.

Prepare the ramekins. The ones I used measured 3 inch by 2 inch. Butter the ramekins and dust with cocoa powder all around.

Place the dark chocolate and butter into a bowl over a pan of simmering water. Be sure that the bottom of the bowl doesn’t touch the water. Let the two melt, and then remove from the heat to cool slightly.

Meanwhile, in a bowl, mix together the flour and brown sugar.

Stir the beaten eggs into the chocolate mixture. Then, pour into the flour mixture. Stir well until combined.

Fill the ramekins about ¾ full. Chill in the fridge for 1 hour.

Next, preheat the oven to 180 degrees or Gas Mark 4.

Put the salted caramel into a piping bag. Pipe a little into the centre of each fondant.

Bake the fondants for 15-18 minutes. The edges should be firm but the middle should be slightly wobbly.

Let the fondant stand for about 10 minutes.
Slide a knife around the edge and turn out onto a serving plate. 

Serve with a scoop of vanilla ice cream, and cut through to see the gooey centre. Enjoy! 

This Time Last Year:


Keep me in your duas, please,

Wasalaam!

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