Chocolate and Espresso Coffee Fondants

jenmurph777:

Great dessert! I will be having a go at trying to make a gluten free version.

Originally posted on dessertcrisis:

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12…

View original 98 more words

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7 thoughts on “Chocolate and Espresso Coffee Fondants

  1. For a gluten free version, try using the pamela’s baking mix in place of the flour and using unsalted butter instead of the salted. So far I have had good luck in baking using the pamela’s flours.

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