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sarah hardaker

info@sarahhardaker.co.uk
bespoke fabric and wallpaper
07975982885
bespoke fabric and wallpaper

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sarah hardaker

  • STUDIO SALE
  • Home
  • about us
  • fabric
    • All fabrics
    • *NEW* Bella fabric
    • *NEW* porto fabric
    • *NEW* Safi fabric
    • *NEW* Tavira fabric
    • *NEW* Ziggy fabric
    • amelie
    • Anais fabric
    • anchors
    • antoinette
    • Arlette fabric
    • Ashani fabric
    • atasi
    • blakeney
    • Camille fabric
    • chinoiserie
    • chinoiserie chalk
    • chinoiserie after dark
    • coco fabric
    • Dashi
    • delfine fabric
    • ferns
    • flora
    • faded roses
    • florence
    • herringbone
    • holkham
    • Izzi
    • Jyoti fabric
    • latika
    • Lisette fabric
    • majolica stripe
    • Nimes stripe
    • oilcloth
    • orissa
    • plain linens
    • polka dot fabric
    • pompadour toile
    • Roussillon stripe
    • rupali fabric
    • semaphore
    • smart stripe
    • sparkle
    • spotty
    • star fabric
    • suzi
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    • zia
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chocolate fondants!

March 26, 2016 sarah hardaker

The bain of the master chef bakers, and something i always avoid making, chocolate fondants must be one of the trickiest things ever to make! However last weekend my lovely friend Dietje came over from Amsterdam and while we were chit chatting about various cookbooks and recipes she happened to mention that she had this great recipe for a chocolate cake with a liquid middle. I said that i never made them because they always either had more egg yolks than whites (something i find irritating in recipes!)  or involved plopping something like a frozen blob of chocolate ganache in (too much of a faff!) Dietje said " no no no these are so easy", so we gave them a whirl and she was right . so i am sharing the recipe here with you! 

the slight problem i had was that they were eaten rather too quickly so i haven't got a very good photo! 

 

RECIPE

200g good quality dark chocolate

25g soft butter

100g soft brown sugar

3 large eggs

25g flour

pinch of seasalt

6 ramekins or dariole moulds

METHOD

melt the chocolate

in a separate bowl beat the sugar and butter till light and fluffy adding a pinch of seasalt, add the eggs one by one and beat in between, fold in the flour. 

allow the chocolate to cool a little and then fold in to the eggy mix with a spatula (a potlicker is what its called in Dutch - made me laugh!) 

divide into the ramekins or darioles that you have oiled or buttered .

NOW YOU CAN EITHER REFRIGERATE TILL YOU NEED IT (I SUCCESSFULLY COOKED 2 SPARES 3 DAYS LATER!!)  or you can cook straight away.

put the pots on a baking sheet in an oven PREHEATED to 200 degrees c

bake FOR EXACTLY 8MINS  dont be tempted to leave them in longer or they will set like a cake, it looks like the middle is not cooked  but i promise you it will be ok!  

after 8mins take them out of the oven and loosen them with a flat knife and turn on to a plate.

serve with berries and a dollop of creme fraiche. 

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