If you've ever accidentally stumbled on a cookery show then you'll no doubt be aware of the pitfalls of making a chocolate fondant.
Ensuring the centre is gooey is of maximum importance. Well, along with making it taste good and all that.
To help with some expert tips, we spoke to Mark Jarvis at the Blueprint Café, who shared his advice on how to make the perfect fondant.
200g dark chocolate
110g caster sugar
3 whole eggs
80g ground almonds
1. Line the cutting rings with melted butter
2. Dust with equal quantities of coco powder and caster sugar inside,
3. Place rings in fridge for the butter to harden
4. Melt the chocolate and butter together
5. Cream the eggs and sugar together, then add to choc mix
6. Fold in the ground almonds
7. Three quarters fill the chilled rings
8. Place the mix in fridge till set (fridge cold)
9. Preheat oven to 180 degrees
10. Cook for roughly 7-9 minutes
• Cooking straight from the fridge gives a crispier a crispier outside and a softer centre
• Leave cake in the mould for at least 30 seconds after taking out of oven, this will prove easier to remove the ring and the cake will have less chance of collapsing
• Cook 1 as a tester so you can get the perfect core temperature and cooking time
• Leave space in the moulds for rising (it will flow over the side otherwise)
• Never cook mix from room temperature the result won't be the same