Recipes, re-invented from cooking shows
Chocolate Orange Fondants
Prep. Time:
Baking Time:
Total Time:
55 mins
25 mins
1 hour 20 mins
Serves:
8 puddings
Connie created this dish for Great British Bake Off ™ Series 17. Rich dark chocolate puddings scented with fresh orange zest break open to release a flowing molten center. The judges loved that the flavor was not overly sweet and the sponge very tender. The bake earned Connie a Hollywood Handshake a...
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Ingredients
FOR THE MOLDS: 2 tbsp (30 g) unsalted butter, very soft 2 tbsp (12 g) unsweetened cocoa powder
FOR THE CHOCOLATE ORANGE BATTER: 9 oz (250 g) dark chocolate, 60–70% cocoa, chopped 1 cup + 2 tbsp (250 g) unsalted butter, cubed Finely grated zest of 2 unwaxed oranges 5 large eggs, at room temperature 5 large egg yolks, at room temperature 2/3 cup (125 g) caster sugar (superfine sugar) 1/4 tsp fine sea salt 1/3 cup (45 g) all-purpose flour, sifted
TO SERVE (OPTIONAL): Orange segments Crème fraîche
EQUIPMENT: Eight 6 oz (175 ml) metal dariole molds Pastry brush Heatproof bowl and saucepan Stand mixer or hand mixer with whisk Microplane (fine grater) Large spatula Digital scale Rimmed baking sheet Kitchen timer Thin knife
Method
STEP 1: PREPARE THE MOLDS
Using a pastry brush, brush the inside of each mold with soft butter in upward strokes from base to rim. Chill for 5 minutes, then brush again. Add a spoonful of cocoa powder, tilt and tap to coat every surface, and knock out the excess. The double coat lets each pudding release in one piece.
STEP 2: MELT THE CHOCOLATE AND BUTTER
Set a heatproof bowl over a pan of barely simmering water, without the base touching the water. Melt the dark chocolate and butter together, stirring occasionally, until smooth and glossy. Off the heat, stir in the orange zest, then leave to cool for 10 minutes until warm rather than hot.
STEP 3: WHISK THE EGGS
Whisk the eggs, egg yolks, caster sugar and salt on high speed for 4–5 minutes until pale and thick enough to leave a brief trail. Stop short of a full ribbon stage: an over-aerated batter rises, cracks and loses its molten center.
STEP 4: COMBINE
Pour the chocolate mixture down the side of the bowl and fold it in with a large spatula until no streaks remain. Sift the flour over and fold until just combined. The batter should be glossy and pourable.
STEP 5: PORTION AND CHILL
Set each mold on the scale and divide the batter equally, about 125 g per mold, so each is roughly three-quarters full. Equal weights let one bake time work for the whole batch. Chill for at least 30 minutes, or up to 24 hours. To make further ahead, cover and freeze for up to 1 month, then bake from frozen for about 16 minutes, confirmed with a test pudding.
STEP 6: BAKE A TEST PUDDING
Heat the oven to 400°F (200°C), or 350°F (180°C) fan, with the rimmed baking sheet inside. Bake one pudding on the hot sheet and start the timer the moment it goes in. From the fridge it should need 11–12 minutes: the top risen and set, the very center still soft under a light press. Turn it out and cut in to check the flow, then adjust the time for the rest by 30 seconds either way.
STEP 7: BAKE THE BATCH
Bake the remaining seven puddings on the hot sheet for the confirmed time, no longer than 12 minutes from the fridge. Do not open the oven door during the first 8 minutes.
STEP 8: TURN OUT AND SERVE
Rest for 30 seconds. Run a thin knife around the edge, set a plate on top, invert and lift the mold away. Serve at once with orange segments or a spoonful of crème fraîche, if using, and break in with a spoon at the table so the sauce flows.
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Instructions
FOR THE MOLDS:
2 tbsp (30 g) unsalted butter, very soft
2 tbsp (12 g) unsweetened cocoa powder(/interesting-ingredients/unsweetened-cocoa-powder)
FOR THE CHOCOLATE ORANGE BATTER:
9 oz (250 g) dark chocolate, 60–70% cocoa, chopped
1 cup + 2 tbsp (250 g) unsalted butter, cubed
Finely grated zest of 2 unwaxed oranges
5 large eggs, at room temperature
5 large egg yolks, at room temperature
2/3 cup (125 g) caster sugar (/interesting-ingredients/caster-sugar)(superfine sugar)
1/4 tsp fine sea salt
1/3 cup (45 g) all-purpose flour, sifted
TO SERVE (OPTIONAL):
Orange segments
Crème fraîche
EQUIPMENT:
Eight 6 oz (175 ml) metal dariole molds
Pastry brush
Heatproof bowl and saucepan
Stand mixer or hand mixer with whisk
Microplane (fine grater)
Large spatula
Digital scale
Rimmed baking sheet
Kitchen timer
Thin knife
Heading 5
Ingredients
STEP 1: PREPARE THE MOLDS
Using a pastry brush, brush the inside of each mold with soft butter in upward strokes from base to rim. Chill for 5 minutes, then brush again. Add a spoonful of cocoa powder, tilt and tap to coat every surface, and knock out the excess. The double coat lets each pudding release in one piece.
STEP 2: MELT THE CHOCOLATE AND BUTTER
Set a heatproof bowl over a pan of barely simmering water, without the base touching the water. Melt the dark chocolate and butter together, stirring occasionally, until smooth and glossy. Off the heat, stir in the orange zest, then leave to cool for 10 minutes until warm rather than hot.
STEP 3: WHISK THE EGGS
Whisk the eggs, egg yolks, caster sugar and salt on high speed for 4–5 minutes until pale and thick enough to leave a brief trail. Stop short of a full ribbon stage: an over-aerated batter rises, cracks and loses its molten center.
STEP 4: COMBINE
Pour the chocolate mixture down the side of the bowl and fold it in with a large spatula until no streaks remain. Sift the flour over and fold until just combined. The batter should be glossy and pourable.
STEP 5: PORTION AND CHILL
Set each mold on the scale and divide the batter equally, about 125 g per mold, so each is roughly three-quarters full. Equal weights let one bake time work for the whole batch. Chill for at least 30 minutes, or up to 24 hours. To make further ahead, cover and freeze for up to 1 month, then bake from frozen for about 16 minutes, confirmed with a test pudding.
STEP 6: BAKE A TEST PUDDING
Heat the oven to 400°F (200°C), or 350°F (180°C) fan, with the rimmed baking sheet inside. Bake one pudding on the hot sheet and start the timer the moment it goes in. From the fridge it should need 11–12 minutes: the top risen and set, the very center still soft under a light press. Turn it out and cut in to check the flow, then adjust the time for the rest by 30 seconds either way.
STEP 7: BAKE THE BATCH
Bake the remaining seven puddings on the hot sheet for the confirmed time, no longer than 12 minutes from the fridge. Do not open the oven door during the first 8 minutes.
STEP 8: TURN OUT AND SERVE
Rest for 30 seconds. Run a thin knife around the edge, set a plate on top, invert and lift the mold away. Serve at once with orange segments or a spoonful of crème fraîche, if using, and break in with a spoon at the table so the sauce flows.
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