Chocolate and tabasco fondant - recipe

Chocolate and tabasco fondant

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  1. 1

    Preheat an oven to 180°C (160°C fan, gas mark 4)

  2. 2

    Grease the inside of the ramekins or dariole moulds with butter, and then dust with cocoa powder.  Place in the freezer for 10 minutes.

    For this step you'll need:

    • Cocoa powder for dusting
  3. 3

    Melt the chocolate, Tabasco and butter in a pan over a low heat.  In a separate bowl whisk together the eggs, yolks and sugar.

    For this step you'll need:

    • 200g Milk chocolate
    • 1 tbsp Tabasco sauce
    • 200g Butter (unsalted)
    • 4 Egg(s) (free range)
    • 4 Egg yolk(s) (free range)
    • 240g Unrefined golden caster sugar
  4. 4

    Fold in the flour and when mixed, fold in the chocolate and butter mixture.

    For this step you'll need:

    • 200g Plain white flour
  5. 5

    Divide the mixture between the moulds.

  6. 6

    Place in the oven for 8-9 minutes until the tops have formed a crust.

  7. 7

    Remove from the oven, then leave to sit for one minute before easing them gently from the moulds. Serve with red berries and vanilla ice cream if desired.

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