Chocolate and cherry fondants
- Anna Glover
Published: August 31, 2021 at 2:08 PM
Save recipe
Serves 6
Easy
Total time: 1 hr
+ cooling + freezing
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Dark chocolate and sweet cherry jam come together in this rich dessert that can be made ahead and cooked from frozen. Serve with whipped cream for extra indulgence
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make these decadent chocolate and cherry fondants, then check out our classic chocolate fondant, salted caramel chocolate fondants, chocolate molten cake and dark chocolate fondants. Now try more chocolate dessert recipes.
Ingredients
Nutrition
-
175g dark chocolate
chopped
-
175g salted butter
chopped
-
150g golden caster sugar
-
4, plus 2 egg yolks eggs
-
90g plain flour
-
6 tsp cherry jam
-
600ml double cream
COATING THE MOULDS
-
15g unsalted butter
melted
-
2 tbsp cocoa powder
CHERRY SYRUP
-
250g black cherries
pitted
-
2 tbsp icing sugar
-
½ lemon
juiced
-
2 tsp cornflour
Nutrition: per serving
- kcal1166
- fat91.9g
- saturates55g
- carbs71g
- sugars47.9g
- fibre4.4g
- protein11.7g
- salt0.7g
Ad
Method
-
step 1
Brush the inside of six 150ml dariole or small pudding moulds with a thick layer of the melted butter, then dust with a few tsp of the cocoa powder, turning and rolling it around the insides to evenly and completely coat. This will help the fondants cleanly release from the moulds once baked.
-
step 2
Melt the chocolate, salted butter and caster sugar in a large pan over a low heat, stirring occasionally, until completely smooth. Remove from the heat and cool slightly, then crack in the eggs, tip in the egg yolks and whisk. Add the flour and a large pinch of salt and gently fold in. If the batter seems a little thick, add 1-2 tbsp of just-boiled water. Pour into a large jug.
-
step 3
Divide the batter between the prepared moulds so it comes about a third of the way up each. Put a spoonful of cherry jam into the middle of each, then top up with enough batter so the moulds are three-quarters filled. This will leave room for the sponge to rise. Cover well and freeze for up to three months.
-
step 4
To make the cherry syrup, gently cook the cherries, icing sugar, lemon juice and 50ml of water in a pan until the cherries have released some juice and are syrupy. Cool completely. Keep in a freezer-proof container and freeze for up to three months. Defrost overnight in the fridge before using.
-
step 5
Heat the oven to 200C/fan 180C/gas 6. Put the frozen fondants on a baking tray and bake for 15-17 minutes or until the tops have risen slightly and formed a crust. Leave to sit for 1 minute before carefully inverting onto small serving plates.
-
step 6
Whip the cream to soft peaks, then gently fold in half of the cherry syrup, rippling it through the whipped cream. Serve the fondants with the cream and more of the cherry syrup.
Treat yourself to more of our favourite chocolate dessert recipes
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue