Recipes, re-invented from cooking shows
Easy Chocolate Orange Fondants
Prep. Time:
Baking Time:
Total Time:
15 mins
10 mins
25 mins
Serves:
4 puddings
An easier take on Connie's Chocolate Orange Fondants from Great British Bake Off ™ Series 17. This half batch is baked and served in ramekins, so there are no molds to coat or puddings to turn out, the chocolate is melted in the microwave, and the eggs are whisked by hand with no separating, test ba...
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Ingredients
FOR THE PUDDINGS: 4.5 oz (125 g) dark chocolate, 60–70% cocoa, chopped 1/2 cup + 1 tbsp (125 g) unsalted butter, cubed Finely grated zest of 1 unwaxed orange 3 large eggs, at room temperature 1/3 cup (60 g) caster sugar (superfine sugar) Pinch of fine sea salt 3 tbsp (25 g) all-purpose flour
TO SERVE (OPTIONAL): Crème fraîche
EQUIPMENT: Four 6 oz (175 ml) ramekins Rimmed baking sheet Microwave-safe bowl Microplane (fine grater) Large mixing bowl Whisk Spatula
Method
STEP 1: HEAT THE OVEN
Heat the oven to 400°F (200°C), or 350°F (180°C) fan, with the rimmed baking sheet inside. Set out the four ramekins.
STEP 2: MELT THE CHOCOLATE AND BUTTER
Put the dark chocolate and butter in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth and glossy. Stir in the orange zest, grated straight in with a Microplane, then leave to cool for 5 minutes.
STEP 3: WHISK THE EGGS
In a large mixing bowl, whisk the eggs, caster sugar and salt by hand for 1–2 minutes until frothy and slightly paler. There is no need to whisk to a thick foam.
STEP 4: COMBINE
Whisk the warm chocolate mixture into the eggs until smooth. Sprinkle over the flour and fold in with a spatula until just combined and no dry streaks remain.
STEP 5: FILL AND BAKE
Divide the batter evenly between the ramekins, filling each about three-quarters full. Bake on the hot sheet for 10–11 minutes, until the tops are risen and set but the centers still wobble when nudged. If you chill the filled ramekins first (up to 24 hours), add 2 minutes.
STEP 6: SERVE
Rest for 1 minute, then serve in the ramekins with a spoonful of crème fraîche, if using. Break in with a spoon so the molten center flows.
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Instructions
FOR THE PUDDINGS:
4.5 oz (125 g) dark chocolate, 60–70% cocoa, chopped
1/2 cup + 1 tbsp (125 g) unsalted butter, cubed
Finely grated zest of 1 unwaxed orange
3 large eggs, at room temperature
1/3 cup (60 g) caster sugar (/interesting-ingredients/caster-sugar)(superfine sugar)
Pinch of fine sea salt
3 tbsp (25 g) all-purpose flour
TO SERVE (OPTIONAL):
Crème fraîche
EQUIPMENT:
Four 6 oz (175 ml) ramekins
Rimmed baking sheet
Microwave-safe bowl
Microplane (/cooking-equipment/microplane-fine-grater)(fine grater)
Large mixing bowl
Whisk
Spatula
Heading 5
Ingredients
STEP 1: HEAT THE OVEN
Heat the oven to 400°F (200°C), or 350°F (180°C) fan, with the rimmed baking sheet inside. Set out the four ramekins.
STEP 2: MELT THE CHOCOLATE AND BUTTER
Put the dark chocolate and butter in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth and glossy. Stir in the orange zest, grated straight in with a Microplane, then leave to cool for 5 minutes.
STEP 3: WHISK THE EGGS
In a large mixing bowl, whisk the eggs, caster sugar and salt by hand for 1–2 minutes until frothy and slightly paler. There is no need to whisk to a thick foam.
STEP 4: COMBINE
Whisk the warm chocolate mixture into the eggs until smooth. Sprinkle over the flour and fold in with a spatula until just combined and no dry streaks remain.
STEP 5: FILL AND BAKE
Divide the batter evenly between the ramekins, filling each about three-quarters full. Bake on the hot sheet for 10–11 minutes, until the tops are risen and set but the centers still wobble when nudged. If you chill the filled ramekins first (up to 24 hours), add 2 minutes.
STEP 6: SERVE
Rest for 1 minute, then serve in the ramekins with a spoonful of crème fraîche, if using. Break in with a spoon so the molten center flows.
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