Chocolate Fondant Fancies
Chocolate Fondant Fancies
Course: Recipes, MainDifficulty: EasyServings
25-30
servingsTotal time
1
hour10
minutesINGREDIENTS
175g plain flourÂ
1 tsp baking powderÂ
175g unsalted butter, softened
175g caster sugarÂ
3 eggs, lightly beaten
1 heaped tbsp cocoa powder
13 small round dark chocolate truffles, halved
100g dark chocolate
25g butter
6 tbsp icing sugar
50g milk chocolate, to decorate
Directions
- Heat the oven to 160°C. Put the flour, baking powder, butter, caster sugar, eggs and cocoa powder into a large bowl and beat together with an electric whisk. The mixture should drop easily from a spoon, add a little water if it’s too stiff.
- Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30–35 minutes or until the cake is cooked through (test with a skewer). Remove from the tin and cool completely. Cut into 25 squares. Top each square with half a truffle, cut-side down.
- To make the icing, melt the dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar. Spoon over the top of the cakes, spreading round the sides and over the truffle with a small palette knife. If the icing gets too thick, heat it up slightly. Leave the dark icing to set for a few minutes, then drizzle the milk chocolate over with a teaspoon.
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