Name: Chocolate fondant with orange cardamom syrup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 160 gram dark chocolate, finely chopped; 100 gram butter, chopped; 2 eggs, at room temperature; 1/2 cup caster sugar; 1/4 cup plain flour; 2 tablespoon cocoa powder; 3 green cardamom pods, bruised; 2/3 cup freshly squeezed orange juice (from 2 oranges); vanilla ice-cream and orange slices, to serve

Ingredients

160 gram dark chocolate, finely chopped

100 gram butter, chopped

2 eggs, at room temperature

1/2 cup caster sugar

1/4 cup plain flour

2 tablespoon cocoa powder

3 green cardamom pods, bruised

2/3 cup freshly squeezed orange juice (from 2 oranges)

vanilla ice-cream and orange slices, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 4 x 2/3-cup metal dariole moulds. Place on a baking tray.

2.Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Cook and stir for 5 minutes or until melted and smooth.

3.Using an electric mixer, beat eggs and half the sugar in a bowl until pale and creamy. Sift flour and cocoa powder over egg mixture; fold until just combined. Fold in melted chocolate and butter mixture.

4.Spoon into prepared moulds; level surface. Bake for 15 minutes (do not overcook; centres should be runny) or until firm to touch. Remove from oven. Stand for 2 minutes. Run a round-bladed knife around rims to loosen fondants, then turn out onto serving plates.

5.Meanwhile, combine cardamom, juice, 1/3 cup water and remaining sugar in a saucepan. Cook and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil for 6 minutes or until syrupy. Remove and discard pods.

6.Drizzle fondants with orange syrup. Serve with ice-cream and orange slices.

No cardamom pods? Use a cinnamon stick instead. For a nutty taste, reduce butter to 50g and add 1/3 cup almond meal to mixture.
Note

Woman's Weekly Food

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Ingredients

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