Totally Wicked Dreamy And Decadent Chocolate (part 3) - Caramel Fondants

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Caramel Fondants

Caramel Fondants

Caramel Fondants

Serves 4 Prep 15 minutes + 1 hour to chill

Cook 20 minutes

·         120g dark eating chocolate, chopped

·         75g butter, chopped

·         1 teaspoon ground cinnamon

·         2 eggs, plus 1 egg yolk

·         ½ cup caster sugar

·         ⅓ cup plain flour

·         2 tablespoons caramel

·         Top’n’Fill

·         Cocoa powder, to dust

·         Strawberries, to serve

Grease 4 x ⅔-cup metal moulds. Heat chocolate, butter and cinnamon in a small saucepan over moderately low heat until melted and smooth. Cool for 10 minutes.

Whisk eggs, egg yolk and sugar until thick and pale. Fold flour into egg mixture; fold chocolate mixture into egg mixture until just combined. Divide half the batter among prepared moulds. Top with caramel; cover with remaining batter. Chill for 1 hour.

Preheat oven to 180°C/160°C fan-forced. Bake for 15 minutes or until edges are set but centre is still soft. Stand for 30 seconds. Turn out. Dust with cocoa powder. Serve immediately with strawberries.

 
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