For the next few months I have decided to try out a new type of blog post for Perfect Peonies. The one off book review I did around two years ago now is still one of my most read posts, so I have decided to create 'Mix It Up Monday' post for the last Monday of every month. Now Pink Peonies has and will always be a beauty blog but if this goes well then I will defiantly think about creating a larger variety of posts. 'Mix It Up Monday' is going to be about a variety of things. From book reviews to baking, like todays post where I am going to share with you how to make this yummy oozing chocolate dessert.
What many of you may not know about me is that I am a huge baker and over the years I have become pretty good, even if I do say so myself. The dessert I am going to show you how to make today has a reputation for being tricky but I think you can master it easily as long as you get your timings right and keep an eye on it when it's in the oven.
This makes roughly 5 large fondants or 8 smaller ones.
What you will need: Ingredients:
Cocoa Powder, for dusting
Weighing scales 1 TBSP of Butter for greasing
Oven proof ramekins 200g of Butter
Baking tray 200g of Chocolate (at least 60% cocoa solids)
Heat proof bowl 200g of All Purpose Flour
Mixing bowl 200g Caster Sugar
4 Whole Eggs plus 4 Egg Yolks
To being with you need to grease your ramekins, start by brushing some of the tablespoon of butter all over the inside of the ramekins. Next put the ramekins in the freezer for five minuets to let the butter set, adding this extra step really helps when it come to turning out the dessert. Once the butter has set take them out of the freezer and brush the ramekins again with the remanding butter. Then add a teaspoon of cocoa powder to each ramekin roll the ramekin to cover the entire inside, tap out any excess.
Next melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, do not let the water touch the bottom of the bowl as this will burn the chocolate. Once it's melted set it to one side to chill.
Now in a separate bowl whisk the whole eggs and egg yolks together with the caster sugar until thick and the whisk leaves a trail. Next sift in the flour and beat gently to mix.
Add the melted chocolate to the mix and beat until compleatly incorporated. Pour the chocolate mix into a jug and then pour into your ramekins almost to the very top.
Put the ramekins into the fridge to rest for at least 1 hour. If you want to serve these at a later date you can freeze them and add 5 minuets to the cooking time.
Preheat your oven to 200C, once the oven is hot get your ramekins out of the fridge and place them on to a baking tray and into the oven. Leave them to bake for between 10-15 minuets. When they are done the tops should of cracked and they should of come away from the sides. If they are not cooked enough your goo will run out when you turn them out but if they are cooked to much then you will have no goo.
Once they are out of the oven let them sit for a minuet. Now it's time to turn them out. This should be pretty easy but if they get stuck just go around the edge with a knife.
Now it's time to eat! Serve with cream or ice cream and berries. These are delicious and you will certainly become addicted. They look an impressive desert too.
If you make these I would love to see a photo! Tweet or Instagram me!
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