Chocolate fondant fancies
- Preparation and cooking time
- Total time
- Easy
- Makes 25-30
Ingredients
- 175g plain flour
- 1 tsp baking powder
- 175g butter, softened
- 175g golden caster sugar
- 3 eggs, lightly beaten
- 1 large tbsp cocoa powder
- 13 small round ones dark chocolate truffles, halved
- 100g dark chocolate
- 25g butter
- 6 tbsp icing sugar
- 50g milk chocolate, to decorate
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. 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.
- STEP 2
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.
- STEP 3
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.
