This food recipe comes from Camp Chicory & Coffee Essence and is ultimate dessert.
It only takes 15 minutes to prepare with a cooking time of nine to 11 minutes.
Even better it makes five fondants, perfect if someone is hosting over the Christmas period.
Once cooks have mastered the recipe it will be a dish they can cook time and time again.
This fondant recipe will certainly impress guests with its melt-in-the-middle inside and firm outer layer.
Method:
Firstly, preheat the oven to 200C, gas mark 6. Grease five 200ml metal dariole moulds with the 15g softened butter and dust with cocoa, set aside on a baking tray.
Cut the skin and pith off the oranges and cut out the segments into a bowl, catching the juices, drain the juices into a small saucepan with the 25g sugar and heat until melted and slightly caramelised, add in the segments and set aside.
Place the chocolate, butter and Camp in a large bowl over a pan of simmering water until melted, allow to cool slightly.
Whisk the eggs, yolks and 100g sugar until thick, pale and creamy, gently fold in the chocolate mixture. Sieve the flour on top and gently fold in until just evenly combined. Divide between the moulds.
Bake for nine to 11 minutes until there is a crust on the top, they are coming away a little at the sides, but still with a slight wobble in the centre. Allow to cool for two to three minutes. Run a round bladed knife round the sides and upturn onto serving plates.
Serve immediately with the orange segments and whipped cream.
Meanwhile, the fondants can be chilled or frozen before baking so can be prepared in advance and cooked just before needed.
