Ingredients
- 220g unsweetened dark chocolate (I used Montezuma’s 100% absolute black)
- 110g unsalted butter
- 3 large eggs
- 3 tbsp Sukrin icing ‘sugar'(or Make your Own)
Instructions
- Lightly butter a silicone or oven-proof glass loaf mould (approx 20cm x 11cm).
- Use parchment paper to line the buttered mould, allowing for some overhang so the fondant can be lifted out easily later.
- Lightly butter the parchment lining as well.
- Pre-heat oven to 220°C static.
- Melt butter, chocolate and icing ‘sugar’ in a medium pirex bowl in the microwave, until smooth and glossy, then set aside.
- Hand-whisk whole eggs in a bain marie to warm them up, then remove egg bowl from heat and whisk on high speed until the eggs have doubled in size and have become frothy, with peaks forming when lifting the whisk.
- Leave the bain marie water on the hob until it reaches boiling point, then turn off the heat.
- Fold eggs into chocolate mixture (not the other way around) ⅓ at a time, using a large hand whisk. Don’t over mix.
- Transfer the mixture to your prepared mould and then place it inside a larger mould.
- Pour the hot water from the bain marie into the larger mould (about 2cm height).
- Bake for 5 mins, then cover loosely with foil and bake for a further 10 mins.
- Remove from oven and let the fondant cool completely before refrigerating it in its mould for at least 3 hours.
- Once set, lift fondant out and transfer onto a serving dish.
- Enjoy it on its own, or with whipped cream or vanilla ice cream.
