Chocolate Fondants with Toffee Bananas
Chocolate Fondants with Toffee Bananas. What a treat...gooey chocolate centres and light sponge, magnificently complemented by the sticky sweet bananas and clotted cream! Dessert perfection!
Ingredients
To line the moulds
- 15g butter
- 1 tbsp cocoa powder
Fondants
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
- 4 chocolate banana balls
- 3 bananas, peeled and halved
- icing sugar, for dusting
To serve
- clotted cream
Method
- Preheat the oven to 200°C.
- Brush 6 x 8 cm dariole moulds with butter, then coat in cocoa powder.
- Melt the chocolate and butter together. Whisk the eggs and sugar, then pour in the chocolate mix and whisk for 30 seconds.
- Fold in the flour, then divide between the 4 moulds. Put a chocolate banana ball in each one, then place onto a baking tray and bake for 8-10 minutes.
- Meanwhile, place the bananas onto a baking tray, dust with icing sugar, then blow torch until caramelised.
- To serve, put a chocolate fondant onto a plate and dust with cocoa powder. Spoon a quenelle of clotted cream on the side with half a banana.
Ingredients
To line the moulds
- 15g butter
- 1 tbsp cocoa powder
Fondants
- 125g dark chocolate
- 125g butter
- 4 eggs
- 100g caster sugar
- 60g plain flour
- 4 chocolate banana balls
- 3 bananas, peeled and halved
- icing sugar, for dusting
To serve
- clotted cream
Method
- Preheat the oven to 200°C.
- Brush 6 x 8 cm dariole moulds with butter, then coat in cocoa powder.
- Melt the chocolate and butter together. Whisk the eggs and sugar, then pour in the chocolate mix and whisk for 30 seconds.
- Fold in the flour, then divide between the 4 moulds. Put a chocolate banana ball in each one, then place onto a baking tray and bake for 8-10 minutes.
- Meanwhile, place the bananas onto a baking tray, dust with icing sugar, then blow torch until caramelised.
- To serve, put a chocolate fondant onto a plate and dust with cocoa powder. Spoon a quenelle of clotted cream on the side with half a banana.
