Chocolate Obsession (including Thermomix Method)
This recipe is a simple version of the classic chocolate fondant. The inclusion of ground hazelnuts make them taste like a “Baci” chocolate.
Timing is very important here to ensure that the outside just sets, while the chocolate middle remains deliciously gooey. Even if you let it go a little too long while baking, they will still taste delicious!
This recipe is another dinner party favourite of mine, as they can be prepared hours in advance and refrigerated until ready to bake (or even freeze them in their prepared moulds). Make sure that you bring them to room temperature before baking, so the liquid chocolate is warm once baked.
Enjoy!!
(Makes 10-12 x 125ml serves)
Recipe can be halved, but why would you when you can freeze any that you haven’t cooked, until later.
- 250g good quality dark chocolate (40-70% cocoa solids)
- 200g butter
- 80g plain flour
- 80g roasted hazelnuts, ground (or substitute with equivalent amount of flour) (TM: keep them whole)
- 8 eggs
- 200g sugar
- sifted icing sugar, for dusting
- whipped cream or ice cream, to serve
Thermomix Method
- Preheat oven to 180C (Fan Forced).
- Grease and dust with flour, 10 x 125ml dariole moulds or large muffin tins. (Or use ramekins if you didn’t want to unmold them after cooking).
- Add hazelnuts to TM bowl and mill (if not already ground) for 10sec/SP8. Set aside.
- Place chocolate, broken into pieces in TM bowl and grate: 20Sec/SP8.
- Add butter and melt: 5min/50C/SP3, until smooth.
- Insert Butterly and add beaten eggs, sugar, flour and hazelnuts and beat: 30sec/SP4 until combined.
- Divide amongst prepared moulds.
- Bake at 180C for only 8 -10 minutes; until the tops are just firm when lightly touched and the centres are still liquid.
- Gently run a knife around moulds and tip out onto plates.
- Dust puddings with sifted icing sugar and serve warm with cream.
Conventional Method
- Preheat oven to 180C (Fan Forced).
- Grease and dust with flour, 10 x 125ml dariole moulds or large muffin tins. (Or use ramekins if you didn’t want to unmold them after cooking).
- Gently melt chocolate and butter in the top of a double saucepan or in a heatproof bowl over a saucepan of simmering water until just melted. Stir to make smooth.
- Whisk eggs with sugar, then mix in flour and hazelnuts.
- Slowly fold in melted butter and chocolate. Divide amongst prepared moulds.
- Bake at 180C for only 8 -10 minutes; until the tops are just firm when lightly touched and the centres are still liquid.
- Gently run a knife around moulds and tip out onto plates.
- Dust puddings with sifted icing sugar and serve warm with cream.
We hope you enjoy our recipes! Please don’t hesitate in letting us know how it went for you and should you have any questions about any of the steps or any of the recipes, please don’t hesitate in contacting us at urbanprovider@icloud.com .