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Molten Chocolate Caramel Fondant Cake
Seriously as luscious as it looks!!! You haven't lived until you try this simple but ridiculously good Chocolate Caramel Fondant.
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Course:
Dessert
Cuisine:
Australian
Prep Time:
40
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Calories:
Author:
Julie
Ingredients
200
gm dark chocolate
170
gm butter
4
Eggs
1/3
cup
caster sugar
2 ½
Tbs
Ground Hazelnut
2 ½
Tbs
Plain Flour
6
tsp
Dulce de Leche or Salted Caramel Sauce
pre-chill it in the fridge
Instructions
Grease 6 dariole moulds with butter and dust heavily with cocoa.
Melt butter in the microwave in a glass microwave safe bowl.
Add broken pieces of chocolate to the melted butter.
Stir the butter and chocolate mixture until melted and smooth. If necessary microwave for a further 1 minute.
In a separate bowl mix eggs, hazelnut, flour and sugar until combined.
Add the chocolate mix slowly to the egg mixture stirring constantly.
Cool the mix in the fridge, min 1 hour.
Preheat the oven now to 200 degrees.
Fill the dariole moulds to 1/3 full.
Add a teaspoon of the caramel ensuring that it does not touch the sides of the mould.
Add more of the fondant batter until the mould is 2/3 full.
Baked for 10-12 mins.
Fondant will still be wobbly but crusty around the edge. Remove from the oven and leave to stand for 5 minutes.
Run a palette knife around the edge of the pudding and unmould on a serving dish.
Dust with more cocoa or icing sugar and serve.