Chocolate fondants with glazed cranberries

Chokladfondant med glaserade tranbär

Six chocolate fondants with glazed cranberries

Few people can resist a good chocolate dessert and they don't come any better than a warm chocolate fondant. Compared with other chocolate puddings, fondants are a little bit lighter, a little more sophisticated and a lot more impressive.

Fondant in this context, means melting, rather than the thick sugary mixture used in confectionery. That is the only tricky bit; you really do need to get the timing right so that you end up with a nice fluffy sponge which is slightly crisp on top, but oozing with lovely melted chocolate in the middle. And it is oh so deliciously chocolatey.

But is a Swedish chocolate fondant different to any other? Swedes love berries and spices, both of which are used in this recipe, but are absent in most other fondant recipes that I have come across. So a Swedish chocolate fondant really isn't so different to any other, but it is still very nice. John Duxbury

Summary

Recipe summary for chocolate fondants with glazed cranberries

Tips

• The fondants can be made in advance, stored in a fridge and baked when required. The unbaked fondants can even be frozen and cooked from frozen.
• If desired, the cranberries can be glazed in advance and either kept warm or gently reheated when required.
• Chocolate fondants are often served with ice cream, but I think they are better paired with lightly whipped cream for a nice contrast in textures.
• Many would make 4 fondants with this mixture, but I suggest making 6 as the mixture is very rich. Less is more...

Ingredients

    butter for greasing
2 tsp   cocoa powder
100 g (7 tbsp) unsalted butter
150 g (5¼ oz) dark chocolate, preferably 70% cocoa
2   eggs
2   egg yolks
40 g (3 tbsp) dark muscovado sugar
1 tbsp   vanilla sugar
½ tsp   ground ginger
60 g (6 tbsp) cranberries
45 g (3 tbsp) caster (superfine) sugar
2 tbsp   water
    icing sugar, for dusting
180 ml (¾ cup) cream, lightly whipped (optional)

Method

1. If cooking immediately, pre-heat the oven to 200°C (400°F, gas 6, fan 180°C) and put a baking tray on the middle shelf.

A ramekin thoroughly buttered and dusted with cocoa powder

2. Thoroughly grease (butter) the inside of 6 small ramekins or pudding moulds and then put the cocoa in one and turn it to coat the inside, holding it over the next to catch any that escapes. Do the same with the others.

3. Carefully melt the butter in a saucepan and then take it off the heat. Break the chocolate into small pieces and stir it into the melted butter until it has all melted.

4. Vigorously whisk together the eggs, yolks, muscovado sugar and vanilla sugar until pale and fluffy.

5. Divide the mixture between the 6 ramekins. (At this point the mixture can be refrigerated or frozen.) Bake for about 7-8 minutes (9-10 if cooking from chilled, 12-15 if cooking from frozen), until the tops are just set, but the middles are soft and runny. Take care not to overcook them.

Cranberries in a saucepan with a sugar syrup

6. Whilst the fondants are baking, add the cranberries, caster sugar and water to a saucepan. Heat gently until the cranberries just start to burst. Pour off the syrup and discard. Keep the berries warm until required.

Chocolate fondants with glazed cranberries and lightly whipped cream

7. Leave to rest for 30 seconds and then,
either: dust the fondants with icing sugar and top with some of the glazed berries,
or: slide a knife round a ramekin, turn the fondant out on to a plate, top with some glazed cranberries, dust with icing sugar and serve with lightly whipped cream, if desired.

Downloads

printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf

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