Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chocolate fondant (recipe courtesy bbcgoodfood.com)

Ingredients
50g melted butter, for brushing cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar 4 eggs and 4 yolks
200g plain flour
Caramel sauce and vanilla ice cream or orange sorbet, to serve

Method
STEP 1  First get your moulds ready. Using upward strokes, heavily brush melted
butter (use 50g in total) all over the inside of the pudding mould. Place the mould in
the fridge or freezer. Brush more melted butter over the chilled butter, then add a
good spoonful of cocoa powder into the mould. Tip the mould so the powder
completely coats the butter. Tap any excess cocoa back into the jar, then repeat
with the next mould.

STEP 2  Place a bowl over a pan of barely simmering water, then slowly melt 200g
good-quality dark chocolate and 200g butter, both chopped into small pieces,
together. Remove the bowl from the heat and stir until smooth. Leave to cool for
about 10 mins.

STEP 3  In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden
caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if
you want. Sift 200g plain flour into the eggs, then beat together.

STEP 4  Pour the melted chocolate into the egg mixture in thirds, beating well
between each addition, until all the chocolate is added and the mixture is completely
combined to a loose cake batter.

STEP 5  Tip the fondant batter into a jug, then evenly divide between the moulds.
The fondants can now be frozen for up to a month and cooked from frozen. Chill for
at least 20 mins or up to the night before. To bake from frozen, simply carry on as
stated, adding 5 mins more to the cooking time.

STEP 6  Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray,
then cook for 10-12 mins until the tops have formed a crust and they are starting to
come away from the sides of their moulds. Remove from the oven, then leave to sit
for 1 min before turning out.

STEP 7  Loosen the fondants by moving the tops very gently so they come away
from the sides, easing them out of the moulds. Tip each fondant slightly onto your
hand so you know it has come away, then tip back into the mould ready to plate up.

STEP 8  Starting from the middle of each plate, squeeze a spiral of caramel sauce –
do all the plates you need before you go on to the next stage.

STEP 9  Sit a fondant in the middle of each plate. Using a large spoon dipped in hot
water, scoop a ‘quenelle’ of ice cream.

STEP 10  Carefully place the ice cream on top of the fondant, then serve
immediately. Repeat with the rest of the fondants.

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