For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come.
This week, it’s an amazing chocolate fondant courtesy of Diane Masterson, aka Grabbing Life by the Kettlebells. (We actually came across this a few months ago but it’s so good, we can’t get enough!)
Ingredients:
- 150g butter
- 60g unsweetened cocoa powder
- 4 tbsp Irish honey
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 4 large eggs
- 60g ground almonds
- 1/2 tsp gluten free baking powder
Method:
1. Preheat oven to 160 degrees (fan oven).
2. Melt butter, cocoa powder and honey together in a heatproof bowl set over gently simmering water.
3. Whisk in vanilla & peppermint extract.
4. Add eggs, one at a time, whisking well between each addition.
5. Finally gently fold in ground almonds & baking powder until well combined.
6. Pour mixture into 6 non-stick ramekins or pudding bowls (approx 2/3 full).
7. Place moulds on a roasting tray. Pour 1/2 an inch of boiling water into the roasting tray to prevent burning and create steam.
8. Bake for 13 minutes until risen and firm. Cakes should have a slight wobble in the centre, which gives the fondants their delicious warm chocolate sauce.
9. Serve immediately with a spoonful of Greek yoghurt. (When you’re turning them out of the moulds, run a knife quickly around the edge to loosen the fondant, and invert on a plate quickly… just go for it! If you do it slowly, or overly cautiously the puddings will break. That’s ok too…. they’ll still taste amazing!)
