Recipe: Coffee Chocolate Fondants with Irish Cream Liqueur

Cooks: Full Steam 100C for 15-20 Minutes (depending on size)

Prep: 25 minutes

Recipe contains Alcohol

Dariole preparation:

• 2 tbsps unsalted butter, melted
• 2 tbsps cocoa powder

Fondants:

• 100g golden caster sugar
• 2 eggs
• 2 egg yolks
• 100g plain flour
• 1 tbsp espresso powder
• 4 tbsps Irish cream liqueur
• 100g good-quality dark chocolate, melted
• 90g unsalted butter, melted

To Serve:

• Vanilla ice cream
• 1 tsp cocoa powder

*Allergens highlighted in bold

Take 4 dariole moulds or ramequins. Brush the insides of the moulds with the melted butter and dust with the cocoa powder, tipping out any excess. Place a circle of baking parchment in the base of each mould. Put to one side.

Preheat the oven at Full Steam 100°C. Place the eggs, egg yolks and sugar in the bowl of a stand mixer, and whisk, using the whisk attachment until you get soft peaks.

Gently stir in the flour and espresso powder until combined.

In a small bowl mix together the Irish cream liqueur, melted chocolate and melted butter. Slowly pour this mixture into the flour and egg mixture, whilst gently stirring. Stir until completely combined.

Divide the mixture between the moulds.

Place the moulds on a tray in the oven and loosely cover with a sheet of greaseproof paper. Steam for 15-20 minutes. Check the fondants at 15 minutes, they should be puffed up and cooked on top. If they’re not, place back in the oven for a further 2 minutes.

When the fondants are ready, remove from the oven and leave to cool for 5 minutes, then remove the greaseproof paper. Loosen the edges of the cake from the moulds slightly, then turn upside down onto a plate, and give them a good tap to release.

Serve topped with ice cream and a dusting of cocoa powder.