Nadiya Hussain’s Sharing Chocolate Fondant
Nadiya Hussain's rich, gooey chocolate fondant, as featured in her new book Nadiya Bakes, is a real crowdpleaser of a dessert.
From the book
Ebook deal this week
If you don’t mind sharing, this is the one for you. It’s like those little melt-in-the-middle chocolate puddings, but a large one. With none of the individual pots, there’s less washing up and still all of the deliciousness. But I do often find myself asking, because it is just one pot, does that mean it is technically one portion? Can it all be mine, mine, mine? This is best served hot and enjoyed with a dollop of cooling crème fraîche.
|100g||unsalted butter, softened, plus extra for greasing the dish|
|2 tbsp||cocoa powder|
|100g||dark chocolate, chopped|
|2||medium egg yolks|
|100g||plain flour, sifted|
|crème fraîche to serve|
|icing sugar for dusting|
You will need: a 23cm non-stick or enamel pie dish and an electric hand whisk.
Preheat the oven to 180°C/fan 160°C/gas 4. Start by greasing a 23cm non-stick or enamel pie dish (I use a 22 x 4.5cm deep enamel pie dish). Using a pastry brush, brush the butter on the base and right up the sides of the dish in the same direction until you have covered it all with butter.
Pop into the freezer for 5 minutes. Take out of the freezer, sprinkle over the cocoa powder and tip the dish around so that the butter catches the cocoa. Do this until you have totally covered the dish. Put the dish back into the fridge while you make the batter.
Now, to make the fondant, put the butter into a glass dish along with the chocolate and melt either over a pan of simmering water or in the microwave in 30-second bursts on low, stirring in between. Once the butter and chocolate are totally melted and mixed, leave to cool.
To another bowl add the whole eggs, egg yolks and sugar and whisk till the mixture is light and fluffy. This should take 2–3 minutes using an electric hand whisk on high. Add the melted chocolate and butter mix and whisk in till you have an even mixture. Fold the flour into the wet mixture till there are no more bits of flour.
Take the dish out of the fridge, pour the mixture into the dish and allow it to run and level off naturally. Bake for 17–18 minutes. The fondant should be set around the sides and on top, but still gooey in the middle. As soon as the timer is up, put a plate on top and turn the cake out.
To serve, dust with icing sugar, add a dollop of the crème fraîche and get stuck in while it is still hot. This needs to be eaten straight away as it carries on cooking if left and the gooey middle will start to set – and we don’t want that to happen!