I can’t take any credit for this recipe, I’ll be up front and say it’s not mine at all. It’s Garys.

You know, from Masterchef?

I have a few stock staple recipes that I loved to make pre-Thermomix and have gone about converting almost all of them now, including this Chocolate Fondant recipe. I make it every Anniversary/Valentines Day/Birthday/reason for a celebration/Thursday night and it always works, so I was a little hesitant to change it up. But I get sick of all the washing up that comes with it, so what better excuse to convert it into a Thermomix friendly dish could I have?

A few notes to start with:

  • I use my homemade gluten free flour. I follow the mix recipe in the Thermomix ‘Gluten Free, Wheat Free’ cookbook for it, essentially it’s a lot of starches. Because of this I find it easier to make the fondant recipe as when you make it with wheat based flour its easy to over mix and activate the gluten too much, which can be undesirable.
  • Try to use the best chocolate you can afford, I try to stick with 70% Chocolate, Green and Blacks Organic or Lindt if you can get it. Little to no diary and great cocoa quality.
  • I substitute the raw sugar for rapadura sugar and skip the milling stage.
  • Last time I used Ghee instead of butter, worked perfectly.
  • Be sure to flour your ramekins!! You don’t want any cake sticking to them and being ruined!

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Thermomix Chocolate Fondants

You’ll need:

  • 100 g 70% Chocolate
  • 100 g Butter
  • 50 g raw sugar
  • eggs
  • 2 egg yolks
  • 75 g plain flour

Method:

  1. Preheat Oven to 180C.
  2. Lightly coat ramekins with butter then cocoa powder and set aside.
  3. Melt the Chocolate and Butter in the Thermomix for 4 Min/40C/Speed 2. Set aside and clean and dry mixing bowl.
  4. Add the raw sugar and mill for 10 sec/Speed 9. Scrape down sides of the bowl.
  5. Insert the Butterfly.
  6. Add the eggs and egg yolks and beat for 3 Min/37C/Speed 4. 
  7. After beating the eggs and sugar, keeping the Butterlfy in, turn the Speed to 2 and slowly add the melted chocolate back into the mixing bowl throught the lid.
  8. Once the chocolate is incorporated, keep beating and slowly weigh in the plain flour. (Pre-weigh if using a TM31 or TM21).
  9. Mix until just incorporated.
  10. Pour into prepared dishes and bake in the oven for 8 – 10 minutes.
  11. Serve straight away!

Serve with cream/coconut cream and fresh blueberries, I find it needs that to cut through the richness of the chocolate. Enjoy!