Learn . Laugh . Eat

Cooking with Love- Five Spice Chocolate Fondant

Prep:

Cook: 12-14 minutes

We at School of Wok are big advocates of cooking from the heart, no matter what time of year it is. That said, Valentines Day is a perfect excuse to stir in a little bit of extra attention, care and devotion, no matter who you are making it for! Whether it's for your partner, your children, your friends or yourself (yes, you deserve the attention too!) our Five Spice Chocolate Fondant Cake is a wonderful way of saying 'I love you'!

  • 25g melted butter, for brushing
  • cocoa powder, for dusting
  • 1 tsp five spice
  • 125g good-quality dark chocolate, chopped into small pieces
  • 125g butter, chopped into small cubes
  • 125g golden caster sugar
  • 3 eggs and 2 yolks
  • Pinch of salt
  • 125g plain flour

Preparation

Pre-heat the oven to 200°C, and put a baking tray on the middle shelf.

Butter the inside of 4 small ramekins or pudding moulds. Tip a tsp of cocoa each ramekin/mould to dust and coat the sides and edges, holding it over the second mould to catch any that escapes. Continue until all dishes are coated, you may require more cocoa.

Put the butter, chocolate & five spice into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top – at this point the mixture can be refrigerated until needed

Put on to a hot baking tray and cook for 12 minutes (14 if from cold) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you're feeling confident. They're great with clotted cream or plain ice cream.


  • 25g melted butter, for brushing
  • cocoa powder, for dusting
  • 1 tsp five spice
  • 125g good-quality dark chocolate, chopped into small pieces
  • 125g butter, chopped into small cubes
  • 125g golden caster sugar
  • 3 eggs and 2 yolks
  • Pinch of salt
  • 125g plain flour

Preparation

Pre-heat the oven to 200°C, and put a baking tray on the middle shelf.

Butter the inside of 4 small ramekins or pudding moulds. Tip a tsp of cocoa each ramekin/mould to dust and coat the sides and edges, holding it over the second mould to catch any that escapes. Continue until all dishes are coated, you may require more cocoa.

Put the butter, chocolate & five spice into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.

Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top – at this point the mixture can be refrigerated until needed

Put on to a hot baking tray and cook for 12 minutes (14 if from cold) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you're feeling confident. They're great with clotted cream or plain ice cream.

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