Caramel and Chocolate Fondant Cake
Excellence 70% Bar 100g
10 - 12 people
Preheat the oven to 210C/190 Fan. Grease and line an 18 cm round oven-proof tin.
Put the chopped chocolate and butter into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.
In a separate bowl whisk the eggs with the sugar until light and pale.
Stir the caramel into the melted chocolate mix and gently fold into the whisked eggs. Fold in the cornflour.
Bake for 5 minutes, reduce the temperature to 120C/100 Fan and bake for about 50-60 minutes or until the centre is just firm to touch (it should be soft but not runny). Leave to cool completely. Cover with cling film and chill in the fridge for at least 4 hours - ideally overnight.
Remove from the tin and set onto a flat plate. Cut slices using a hot, clean knife (run under boiling water and wipe dry before slicing). Serve at room temperature with dots of caramel.
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