Chocolate Fondant Hearts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
8
- For the cakes
- ½ cup unsalted butter
- 4 ozs Dark chocolate (70% cocoa solids)
- 2 eggs (beaten)
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- For the caramel sauce
- ¾ cup caster sugar
- 1 Tbsp water
- ¼ cup butter (diced)
- 0.333 cup cream (48% fat)
- 1 pinch salt
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Butter 8 heart-shaped baking tins and add a little flour to each, turning them to coat the sides and base, shaking out any excess.
2.
Melt the butter and chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Whisk together the eggs, sugar and vanilla until thick and smooth. Gently fold in the flour until combined.
4.
Stir in the chocolate mixture and mix until blended.
5.
Pour into the tins and bake for 20-25 minutes, until firm. Cool in the tins for 5 minutes.
6.
For the sauce: heat the sugar and water in a pan over low heat until the sugar has dissolved. Increase the heat and cook until the mixture starts to brown. Remove from the heat.
7.
Stir in the butter and cream until the butter has melted. Add the salt and cook over a very low heat, stirring, until smooth.
8.
Put the cakes on a serving plate and spoon over the sauce.
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