Jason Atherton’s chocolate fondants with caramel

Jason Atherton’s chocolate fondants with caramel
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour 20 min, oven time 20 min, plus 4 hours’ freezing

Instead of chocolate, Jason Atherton’s chocolate fondants are filled with gooey cardamom caramel for a dessert that’s guaranteed to wow.

Nutrition: per serving

Calories
505kcals
Fat
31.7g (15.7g saturated)
Protein
7.9g
Carbohydrates
48.3g (41.2g sugars)
Fibre
1.2g
Salt
0.1g
Calories
505kcals
Fat
31.7g (15.7g saturated)
Protein
7.9g
Carbohydrates
48.3g (41.2g sugars)
Fibre
1.2g
Salt
0.1g

Ingredients

  • 100g unsalted butter, plus extra for greasing
  • 180g caster sugar, plus extra for dusting
  • 200g dark chocolate, at least 70% cocoa solids, in pieces
  • 4 medium free-range eggs, separated
  • 75g plain flour
  • 85g ground almonds

For the cardamom caramel

  • 200ml double cream
  • 1 vanilla pod
  • Seeds 4 green cardamom pods
  • 150g sugar
  • 60g unsalted butter
  • Vegetable oil for rolling
  • Ice cream to serve

Method

  1. For the caramel, bring the cream, vanilla pod and cardamom seeds to the boil in a heavy-based pan, then turn off the heat and leave to infuse. In another wide, heavy-based frying pan, melt the sugar over a medium heat without stirring – only swirl the pan. Keep heating until the sugar turns a deep hazelnut brown. Don’t rush this or it may seize and burn.
  2. Remove from the heat and stir in the 60g butter. Strain, then stir in the infused cream. Leave to cool, then transfer to a freezer-proof bowl. Freeze for about 4 hours until it has the consistency of soft toffee and you can scoop it out with a spoon.
  3. Heat the oven to 180°C/fan160°C/gas 4. For the fondants, butter 6 x 175ml non-stick metal pudding moulds, then dust with sugar. Melt the chocolate and 100g butter in a large heatproof bowl set over a pan of simmering water. Leave to cool slightly, then stir in the egg yolks. Fold in the flour and ground almonds until combined.
  4. Meanwhile, whisk the egg whites in a clean, dry bowl to soft peaks. Gradually whisk in the sugar to form a stiff, glossy meringue. Stir a little of the meringue into the chocolate mix to loosen, then fold in the rest.
  5. Take ½ tbsp of the caramel from the freezer and, with oiled hands, roll into a ball. Repeat 5 more times.
  6. Put 55g of the chocolate mix in each mould. Press a caramel ball gently into the centre, then top with another 55g mix, covering the ball.
  7. Put the moulds in a baking tray and bake for 20 minutes or until the tops have risen slightly and dried. Remove from the oven and cool for 3 minutes, then run a knife around the edges and invert onto plates. Serve with salted almond ice cream or good vanilla ice cream.

delicious. tips

  1. Make the puddings up to the end of step 7 and keep in the moulds in the fridge for up to 2 days before baking and serving.


    You’ll have enough mixture and caramel for at least one extra fondant. Leftover caramel will keep, covered, in the fridge for up to 4 days, or freeze it in ice cube trays. Or make an extra fondant as a tester.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.