Fondants with Toffee Drizzle
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup finely chopped Dark chocolate (70% cocoa solids)
- For the sauce
- 1 cup caster sugar
- ¼ cup water
- 1 cup cream (48% fat)
- 2 Tbsps unsalted butter
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the tins and bake for about 20 minutes until risen and springy to the touch. 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 warm cakes on serving plates and spoon over the sauce.
