Chocolate Fondants with Toffee Bananas - James Martin Chef

Name: Chocolate Fondants with Toffee Bananas - James Martin Chef
Ingredients: 15g butter; 1 tbsp cocoa powder; 125g dark chocolate; 125g butter; 4 eggs; 100g caster sugar; 60g plain flour; 4 chocolate banana balls; 3 bananas, peeled and halved; icing sugar, for dusting; clotted cream; Preheat the oven to 200°C.; Brush 6 x 8 cm dariole moulds with butter, then coat in cocoa powder.; Melt the chocolate and butter together. Whisk the eggs and sugar, then pour in the chocolate mix and whisk for 30 seconds.; Fold in the flour, then divide between the 4 moulds. Put a chocolate banana ball in each one, then place onto a baking tray and bake for 8-10 minutes.; Meanwhile, place the bananas onto a baking tray, dust with icing sugar, then blow torch until caramelised.; To serve, put a chocolate fondant onto a plate and dust with cocoa powder. Spoon a quenelle of clotted cream on the side with half a banana.

www.jamesmartinchef.co.uk

What a treat...gooey chocolate centres and light sponge, magnificently complemented by the sticky sweet bananas and clotted cream!

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Ingredients

15g butter
1 tbsp cocoa powder
125g dark chocolate
125g butter
4 eggs
100g caster sugar
60g plain flour
4 chocolate banana balls
3 bananas, peeled and halved
icing sugar, for dusting
clotted cream
Preheat the oven to 200°C.
Brush 6 x 8 cm dariole moulds with butter, then coat in cocoa powder.
Melt the chocolate and butter together. Whisk the eggs and sugar, then pour in the chocolate mix and whisk for 30 seconds.
Fold in the flour, then divide between the 4 moulds. Put a chocolate banana ball in each one, then place onto a baking tray and bake for 8-10 minutes.
Meanwhile, place the bananas onto a baking tray, dust with icing sugar, then blow torch until caramelised.
To serve, put a chocolate fondant onto a plate and dust with cocoa powder. Spoon a quenelle of clotted cream on the side with half a banana.