Chocolate fondant and crème anglaise
Preparation: 25 minutes
Cooking time: 10-20 minutes
Ingredients for fondant:
125g (4½oz) butter
125g (4½oz) dark chocolate
150g (50z) golden caster sugar
35g (1½oz) plain white flour
Ingredients for Crème Anglaise:
4 egg yolks
150g (5oz) golden caster sugar
200ml (7floz) cream
200ml (7floz) milk
1 vanilla pod, split and scraped
1 Preheat oven to 18°C/R4. Place the butter and dark chocolate in a bowl, over a simmering pot of water to melt.
2 Whisk the eggs and sugar separately in a bowl for 5 minutes, then add the flour to this mix.
3 Put the chocolate on to the egg/flour mix and whisk together until well mixed.
4 Place the mix into buttered and sugared ramekin moulds, or 1/2 fill teacups, and bake in the oven for 10-12 minutes, or you can do one big one and cook at 170°c/R3 for approx 15-20 minutes.
5 For the crème anglaise, whisk the egg yolks and sugar with vanilla seeds until pale.
6 Put the milk, cream and vanilla into a pan for 10 minutes on a low heat, so vanilla can infuse.
Combine the egg and sugar mix with cream mix. Place on to a low heat, stirring with a wooden spoon, cooking to approx 85˚c. (Any hotter than this, will scramble the eggs!)
7 When ready pour into a jug and serve with fondant.