Equipment
Ingredients
Salted Caramel Core
- 60 g granulated sugar, dry
- 40 ml heavy cream, warm
- 15 g unsalted butter, cubed
- 2 g flaky sea salt
Mold Preparation
- 15 g unsalted butter, softened
- 10 g cocoa powder
Chocolate Batter
- 110 g dark chocolate (70% cocoa), chopped
- 110 g unsalted butter, cubed
- 2 large eggs
- 2 egg yolks
- 50 g caster sugar
- 35 g all-purpose flour
Nutrition (per serving)
Method
Prepare the caramel cores: In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color (approx 170°C/338°F). Do not stir; swirl the pan gently.
Remove from heat. Carefully whisk in the butter and then the warm cream (it will bubble vigorously). Stir in the sea salt. Let cool slightly, then pour 4 equal portions into a small silicone mold or onto parchment paper. Freeze for at least 1 hour until solid.
Preheat the oven to 200°C (390°F). Brush the dariole molds liberally with softened butter using upward strokes, then dust with cocoa powder, tapping out excess. Chill the molds.
Melt the dark chocolate and butter together in a heatproof bowl set over simmering water (bain-marie) or in short microwave bursts. Stir until smooth and let cool to room temperature.
In a separate bowl, whisk the whole eggs, egg yolks, and caster sugar vigorously until pale, thick, and doubled in volume (ribbon stage).
Gently fold the cooled chocolate mixture into the egg mixture. Sift the flour over the top and fold gently until just combined. Do not overmix.
Fill each prepared mold one-third full with batter. Remove caramel pucks from the freezer and place one in the center of each mold. Cover with remaining batter, leaving 1cm of space at the top.
Bake for 12-14 minutes. The sides should be firm and pulling away slightly from the mold, but the center top should still look slightly soft/wobbly.
Remove from oven and let rest for exactly 2 minutes. Run a thin knife around the edge if necessary, then invert onto serving plates. Serve immediately.
Chef's Notes
- The 'upward strokes' when buttering the molds help the fondant rise evenly and straight.
- Using frozen caramel cores is superior to just spooning liquid caramel in, as it ensures the center stays liquid without overcooking the surrounding batter.
- Timing is oven-dependent. Consider baking one 'test' fondant first to dial in the exact minute for your equipment.
- Serve with crème fraîche or vanilla bean ice cream to cut through the richness.
Storage
Refrigerator: 2 days — Store baked fondants chilled; reheat gently. Best eaten fresh.
Freezer: 1 month — Unbaked assembled molds can be frozen and baked from frozen (add 5 minutes to bake time).
Reheating: Microwave for 20-30 seconds or oven at 180°C for 5 minutes.
