An Oozing Melting Moment
To confess that I have a chocolate addiction would mean that my unconscious mind has reached a state of oblivion, perhaps using the word ‘addiction’ is taking it too far (when there are serious addictions out there). Yet, allow me to say this, for me, there is just something that gives me a felicity feeling, from thinking about chocolate and that just improves any bad mood or day. This feeling however comes with some ambivalence, where, half of me is euphoric at the thought of “mmm…. should I go for a Lindt chocolate with hazelnuts or should I bake my favourite chocolate cake or just forget about it and drink green tea?”and another half of me experiences a plaintive moment, thinking “hips don’t lie”. At this point ‘something has got to give’ and this is when my euphoric feeling is restored and reinforced by the thought of YOLO(you only live once). I could naturally, go on and on and on…. telling you about this guilty pleasure when it consumes my mind, and nothing else matters, which brings me to the following description of my recipe result.
A chocolate love affair and a guilty pleasure that melts in my mouth and nothing else matters, from watching is ooze in the centre to the anticipation of it melting dreamily in my mouth – and the final heavenly taste of mixing it with an ice cold ice cream – that gives my palates a bit of a pleasurable shock from the warmth of this Chocolate Fondant, and I just can’t wait to get another spoon and be in heaven again for few seconds. Eating this not only restored my felicity feeling but satisfied my chocolate craving which resulted in an overpowering exaltation.
You will really find that this is an easy and simple recipe to make, just please stick to the baking time as this is not one of those recipes that one can just ‘wing it’, or be busy on the phone while it’s baking. I hope you will enjoy it, and please do leave your comments below to let me know how you found yoursJ
51g Butter (plus more for greasing), at room temperature
51g Chocolate (I used 71% Coffee Dark Chocolate)
51g Cake Flour
Pinch of Salt
16g Cocoa Powder (plus 2 teaspoons for coating the Dariole Moulds)
2 Eggs (one extra-large and another large)
46g Castor Sugar
½ Teaspoon Vanilla Extract
- Preheat oven to 180℃, and grease 2 to 3 dariole moulds (see notes)with butter.
- Put chocolate along with butter in a heatproof mixing bowl, and melt over simmering water in a small sauce pan on medium heat. Once everything is melted, remove from heat and let it cool for few minutes.
- Sieve flour and cocoa powder, then set aside.
- In a medium mixing bowl add sugar, salt and eggs, then whisk with an electric whisk until it becomes voluminous or doubles in size.
- Add vanilla extract, cooled chocolate mixture and fold with a small spatula.
- Fold in the flour and cocoa powder mixture (3 tablespoons at a time).
- Coat dariole moulds with cocoa powder and discard excess.
- Divide the batter into 2 moulds first (see notes).
- Bake for 10 minutes, exactly.
- Unmould the fondant into a serving side plate or dessert bowl.
- Serve with any ice cream of choice, I served mine with my homemade raspberry and strawberry ice cream. Enjoy:-)
- I divided the batter into two moulds first and left about an inch (or less) space to allow it to rise, and there was a little bit of batter left, which I poured into the 3rdmould but because it was so small it baked through. The recipe is meant for two anywayJ
- This recipe can be made ahead and kept in the fridge, to bake for your guests after dinner.