So I’m one of them now. One of those people with a dietary issue. On Friday last I was told I have gestational diabetes. Great. I knew there was something missing in my life and apparently it’s definitely not glucose.
To celebrate such joyous news here’s a recipe full of things I’m not meant to have. Chocolate fondants. Despite seeming super fancy they are wonderfully easy to make. I served this batch up to a brother in law and his wife last week before I knew my issues. I made things even easier for myself by cooking them in pretty little bowls so I had no unmoulding worries to upset me either.
You can either make these ahead of time or whip them up in front of an awestruck audience. I, to minimize stress, prefer the former option. Your audience, incidentally, shall comprise three guests as the below quantity makes 4 portions.
One apology, I took feck all photos because I wasn’t really planning on using these beasties for a post just yet.
Oven temperature 180 Celsius
Dark chocolate 170g
Caster sugar 100g
Plain flour 40g
Now. I went out on a limb and used my pink bowls that I have never heated for more than a minute in the microwave. I did, however, put one empty one in the oven at 180 Celsius for a few minutes to make sure it didn’t explode/ melt and it didn’t. You can be smart and use explicitly ovenproof dishes or do as I did and test out random crockery from your cupboards. I reckon most all cups would work fine but be careful to choose ones that have no cracks or chips.
Vessels chosen, grease them with some soft butter, place them on a baking tray and leave to one side.
Break your chocolate into a heatproof bowl and add in the butter. Place the bowl over a pan of simmering water and let it melt away happily as you do other useful things.
First useful thing; break the three eggs into a large mixing bowl and measure in the sugar.
Second useful thing: measure out your flour.
Has the chocolate-butter mix melted yet? If it has, take it off the pan and leave it to one side. If it hasn’t…wait till it has.
Back to the eggs and sugar, whisk them till they are pale and fluffy.
Preferably with the whisk still going, pour in the vaguely cooled chocolate mix. If you’re using a hand-held beaters it is sometimes helpful to fold a tea-towel neatly and place it under the bowl to stop it moving.
Once the eggy mix is nicely mixed with the chocolate goo, empty the flour in on top. Fold gently to combine and you’re done. For the record, the batter is quite runny.
Pour the mix into the prepared bowls. If you are showing off to an impressed congregation put them into the oven for 10 – 12mins. Otherwise place them in the fridge till you’re ready to go later.
From the fridge they will take up to 17mins. Ideally you’ll want a nice crust to have formed and the little beauties should have come away from the sides. If you shake it there shouldn’t really be a wobble on the surface but fingers crossed they’ll be mad oozy on the inside. Worst case scenarios; you under cook them and they are still delicious if not a little runny or you over cook them and they are still delicious if not a little spongy.
As I was unaware of my diabetes, we ate ours with chocolate icecream. But they are delicious by themselves or with a fruity coulis.