How To Make Salted Caramel Chocolate FondantThese chocolate fondants are pure indulgence and a sure fire way to warm the hearts of your dinner guests. Break through the fondant to find oozing salted caramel, which goes great with the taste of the chocolate. Serve with ice cream for a real taste extravaganza.

You will need

220 g dark chocolate 70% cocoa, melted 200 g unsalted butter, plus extra for greasing 470 g caster sugar 4 large eggs 160 g plain flour 2 tbsp cocoa powder 100 ml double cream 1 tsp sea salt ice cream, to serve 2 shortbread biscuits, crushed

Prep:45m

Cook:15m

Total:1h

Serves:4

Temp:200° c - 390° f

Ingredients

See top right.

Step 1: Make The Salted Caramel

Preheat your oven to 200° c. In a frying pan set over a medium heat melt together 25g butter and 150g caster sugar until they turn a deep caramel colour. When your caramel has formed pour in the cream and stir it into the mixture, being careful as the caramel will be very hot. Remove from the pan and continue to stir until all the cream has been thoroughly stirred in. Add the sea salt and stir through. Carefully pour the caramel into a jug and then pour the mixture into an ice cube tray to make little individual toffees. Place the ice cube tray in the freezer while you make up the fondants.

Step 2: Prepare The Fondants

Butter your individual pudding moulds and place in the fridge for 10 minutes. Remove from the fridge and brush butter around the moulds once again. Place one of the moulds into a large bowl. Add some coco powder into one of the moulds and rotate it over the mould in the bowl so that the mould in your hand is covered in coco and the excess cocoa has been caught in the mould in the bowl. Continue the process until all moulds are coated in a layer of cocoa. Place the moulds back in the fridge.

Step 3: Make The Fondant Mixture

Whisk together 320g sugar and the eggs until they form a pale and fluffy mixture. Melt the dark chocolate and 180g butter together and pour it into the egg and sugar mixture. Whisk together until the chocolate is all combined. Sieve in the flour and coco and stir lightly until all the ingredients are well combined. Remove the salted caramel and the pudding moulds from the fridge. Fill each of the pudding moulds a third full with the fondant mixture. Place a salted caramel cube into each 4 of the moulds and then fill up the moulds with the remaining mixture. Place in a hot oven for 10 minutes. After 10 minutes, remove from the oven and leave to cool for 4-5 minutes.

Step 4: Serve

Once cool turn the fondants out onto each of your serving plates. Add a line of crushed shortbread biscuit alongside the dessert and place a scoop of ice cream on top. Serve immediately.