Speculoos Chocolate Fondant

By cookism

Few desserts provide more of a visual feast than an oozing fondant. That moment you sink your fork into the spongy side and pause as you admire the avalanche of rich filling flow makes this a must-try in the kitchen.

Ingredients

• 200 g dark chocolate with 70% cocoa solid, chopped
• 100 g unsalted butter, chopped plus more for greasing
• 2 eggs + 2 yolks
• 1/2 cup caster sugar
• 1/4 cup plain flour
• Cocoa powder, to flour ramekins (optional)
• 6 heaping tbsp Speculoos or peanut butter

Preparation

Step 1

1. Preheat oven to 200C. Combined chocolate and butter in a bowl and place it over a bain marie. Stirring from time to time, allow chocolate and butter to gently melt into something that resembles a luscious chocolate sauce. Set it aside to cool.
2. Whisk eggs and sugar in a large mixing bowl with an electric whisk until the mixture is pale yellow, very thick and falls in ribbons.
3. Add chocolate-butter mixture into the batter and gently mix till evenly incorporated. Sift in the flour and fold it in till combined.
4. Butter and flour six 150ml ramekins or dariole molds with cocoa powder. Alternatively, you can skip the flouring process and just heavily grease the inside of the ramekins or molds with butter. Fill ramekins with a layer of batter, then spoon in one heaping tablespoon of Speculoos in the middle. Cover it up with more batter, making sure to leave enough gap for the cake to rise when baking.
5. Bake for 10 to 12 minutes until risen and the tops have formed a crust. Tip out the fondants onto serving plates and serve immediately.