Dean Cole, Head Pastry Chef at The Belfry Hotel & Resort has shared his gooey and rich hot chocolate fondant recipe so you can make hotel quality food at home. You can also download a video of the recipe here
Ingredients
140g 85% dark chocolate
125g Unsalted butter
4 Large eggs
120g Caster sugar
75g Plain flour
Butter
Cocoa powder
Method
Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water
Once melted remove from the pan, add two eggs, and whisk the mixture
Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar. Continue to stir the chocolate mixture
Add 75g of plain flour and stir the mix until smooth
Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx. 120g)
Place the filled moulds on a tray and bake for eight minutes at 180֯C
After eight minutes, remove from the oven and leave to rest for two minutes
Serve as desired. We recommend serving with berries and whipped cream or ice cream
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