Friday - - Profile -

Prep time 20 mins, plus chill­ing Cook­ing time 15 mins

FOR THE COAT­ING: 50g unsalted but­ter, melted Co­coa pow­der, for dust­ing FOR THE FONDANTS: 200g dark choco­late (70 per cent co­coa solids), melted 200g cold unsalted but­ter 200g caster sugar 4 whole medium eggs, plus 4 egg yolks 200g plain flour, sifted 4 tsp star anise, ground with a pes­tle and mor­tar and passed through a small, fine sieve Brush 8 ramekins with melted but­ter, mak­ing up­ward strokes. Place the ramekins on a bak­ing tray in the freezer for 10 min­utes. Take the ramekins out again, brush them once more with melted but­ter, and put them back in the freezer for 10 min­utes. Take them out and dust the in­sides with co­coa pow­der, mak­ing sure to tap out any ex­cess. To make the fondants, pre­heat the oven to 200°C/fan 180°C. Melt choco­late in a bowl over a pan of sim­mer­ing wa­ter, be­ing care­ful not to al­low the bowl to touch the wa­ter. Roughly chop but­ter and add to the choco­late, stir­ring un­til it melts in. Whisk sugar and eggs un­til they are light and fluffy and dou­bled in size. This will take about 5 min­utes in a stand mixer, or 5-10 min­utes with a hand­held mixer. Add the but­ter and choco­late mix­ture, and mix. Now add flour and star anise, and fold in us­ing a large metal spoon. Di­vide the mix­ture be­tween the ramekins, leav­ing a 1cm gap at the top of each. Cook for 10-12 min­utes. The fondants will start to come away from the sides of the ramekins. Take them out of the oven, and leave in the ramekins for 1 minute only. They will still be hot, but they need to be turned out straight­away and served, oth­er­wise the resid­ual heat will cook them right through.

You can freeze the fondants be­fore bak­ing, ready for an­other oc­ca­sion. If you are cook­ing from frozen, cook at 200°C/fan 180°C for 17 min­utes.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.