These delicious desserts are surprisingly easy to make and are a guaranteed crowd pleaser. Best of all, you can make them a few days in advance, then whip them out of the fridge and straight in to the oven – and you will have dessert ready in just 20 minutes on the night!
- Total Time: 1-8 hours inc. chill
- Yield: Yields 6 dariole, 4-6 ramekins pending on size 1x
These delicious desserts are surprisingly easy to make and are a guaranteed crowd-pleaser. Best of all, you can make them a few days in advance, then whip them out of the fridge and straight in to the oven – and you will have dessert ready in just 20 minutes!
For the ramekins or dariole
1 tsp butter, for greasing
1 tsp cocoa, for dusting
For the fondant
100g dark chocolate pieces
100g butter, cubed
70g caster sugar
50g plain flour, sifted
1/2 tsp baking powder, sifted
1 tsp icing sugar for dusting
1 cup fresh mixed berries, sliced as required
2 tbsp mint leaves, small, picked over
1/2 lime, juice of
- Grease the insides of 6 dariole molds 6d x 6w x 5.5h cm (photo above) or 4-6 ceramic ramekins (photo below) with melted butter.
(see photos) then dust with cocoa using a tea strainer or sieve. Chill until required.
- Bring a large saucepan half full of water to the boil, then place a stainless steel bowl with the chocolate and butter over the pan with water. Remove bowl and allow to cool slightly.
- Whisk the eggs and sugar together until pale, creamy and fluffy, then slowly add to the cooled chocolate butter mix.
- Fold in the Add the flour, cocoa and baking powder and continue to fold until nice and even.
- Divide the mixture between the prepared ramekins or dariole, leaving 1-2 cm below the rim to allow for rising. Cover with cling wrap, then chill for at least 60 minutes, preferably overnight. You can prepare 2 days in advance, prior to cooking.
- Preheat the oven to 175 C.
- Transfer the cold moulds from the fridge to the oven on a tray and bake for 12-17 minutes (depending on your oven) until the tops begin to crack.
- If you have an extra one, slice it open after around 12 minutes to ensure that you have the right gooey consistency, if not bake a further 1-3 minutes.
- Run the tip of a knife round the edge of the dariole mould, if using, to release, then invert onto a serving plate (give it a tap with a knife if it resists), or serve straight from the ceramic ramekin. Dust with icing sugar.
- Toss fresh berries in lime juice and serve with warm fondants.
- Prep Time: 25-30 minutes; 1-8 hours chill
- Cook Time: 12-17 minutes
- Category: Chocolate
- Cuisine: Modern
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