Easy chocolate fondants with honeycomb
Posted on 12/11/2011

How many would it make: 4 portion

Ingredients list:

Fondant

100 gr dark chocolate
80 gr butter
80 gr icing sugar
20 gr Vitarium gluten free plain flour
2 eggs
pinch salt

Honeycomb
182 gr caster sugar
70 gr glucose syrup
55 ml water
1/2 tsp bicarbonate of soda

300ml thickened cream

Method:

Step 1: Fondant batter
Melt the chocolate with the butter and sugar over hot water then cool.

Melt a little butter and, using a pastry brush, grease 4 ramekins very thoroughly with butter then dust with flour.

Add the eggs, a pinch of salt and the sieved flour to the cooled chocolate mixture. 3/4 fill the ramekins. Freeze for at least an hour.

Step 2: Making the honeycomb
Place the sugar in a saucepan with the glucose and the water, mix to make a slurry. Place the pan over high heat, swirling the mixture in the pan, until the sugar dissolves. Once the sugar has dissolved, wait for the bubbles to slow down and for the mixture to take on a faint golden tinge. Line a large bowl with baking paper and have a whisk ready. Add the bicarb and quickly whisk vigorously, then immediately pour into the lined bowl. Set aside to set for 45 minutes.

Step 3: Cooking the fondants
Preheat an over to 200 degrees (180 degrees fan forced). Cook for 12 minutes or until done. The puddings are done when the cake is cooked and the middle wobbles slightly. Turn out carefully (the centres will be runny) and place on a plate.

Step 4: Making the honeycomb cream
To make the honeycomb cream, whip some cream and add finely ground honeycomb to taste. Stir to combine. To achieve a smooth result, sift the honeycomb powder into the cream.

Serve the fondants with crumbled honeycomb and top with a quenelle of honeycomb cream.



Other tips:

You can also serve the fondants with raspberry coulis.