Chilli No. 5 - Chocolate Fondant

Mexican Chocolate Fondant

Welcome to Superfood Mondays with Chilli No. 5. 
Bringing the healthiest & tastiest recipes for you to try at home.
On today’s edition of Superfood Mondays, we have a recipe for an indulgent Mexican Chocolate Fondant – made with rich dark chocolate, cocoa powder, eggs, butter, and caster sugar, then baked to perfection in the oven. 
This recipe is full of dark chocolate, which is rich in antioxidants and nutrients. Dark chocolate is naturally high in iron, magnesium, manganese, and copper. It’s good for the heart, the skin, and may even help improve brain function.
For extra pizzazz, we’ve added Chilli No. 5’s Mexican Fury hot sauce. Not only does the hot sauce add a powerful burst of flavour, but it also adds extra health benefits to energise your day. 
 
Prep Time 2 hrs
Cook Time 30 mins
Course Dessert
Cuisine American, French
Servings 4 people
Calories 250 kcal

Equipment

  • ramequin

Ingredients
  

  • 150 g Butter plus extra for greasing
  • 150 g Dark chocolate (60-70% cocoa solids) roughly chopped or broken into small chunks
  • 90 g Plain flour (25g for moulds, 75g for cake mix)
  • 25 g Cocoa Powder
  • 3 Large eggs
  • 3 Large egg yolks
  • 200 g Caster sguer
  • 1 bottle Chilli No. 5 Mexican Fury Hot sauce

Instructions
 

  • Preheat the oven to 190 ̊C/170 ̊C fan/Gas 5
  • Grease 4 x 220ml moulds or ramekins with butter
  • Mix together the cocoa powder and 25g of plain flour and dust the inside of the
    moulds, place them on a baking sheet and set aside
  • Melt together butter and chocolate into a large heatproof bowl au Bain Marie,
    stirring occasionally
  • Remove from the heat, sift over the flour and whisk to incorporate
  • In a separate bowl, whisk together the eggs, egg yolks and sugar until
    combined, then whisk this into the chocolate mixture, until smooth and well
    combined
  • Pour the chocolate mixture into the prepared moulds or ramekins, dividing
    equally
  • Bake for 9 minutes – the fondants are ready when you shake each one gently
    and only the middle moves a little, but edges are firm to touch.
  • Remove from the oven, using a sharp knife, gently loosen sides of each mould.
    Using a palette knife carefully remove fondant & placeonto a Cocoa dusted plate, gently pierce edges and drizzle with ​Mexican Fury
  • Serve with vanilla bean ice cream and salted caramel popcorn

Video

Notes

Health benefits from recipe
Dark Chocolate:​ good for the heart, rich in Iron, Magnesium, Potassium and Copper,
Egg​: 40% of daily vitamin D requirements and contains Choline, which is important for good cell function, rich in fatty acids and antioxidants.
Superfoods in sauce:
Lime juice​: Rejuvenates skin and fights infection.
Jalapeños:​ Antioxidant and rich in vitamin C.
Fresh thyme:​ Helps fighting cold, sore throat and cough.
Keyword chocolate cake, chocolate fondant, fondant
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