I've seen so many Masterchef contestants fall foul of their chocolate fondant attempts that I pretty much expected mine to go wrong. Well, they were a fail in the sense that the middle wasn't runny but they tasted blooming lovely and if I'd renamed them sticky toffee sponge puddings, nobody would have been any the wiser !
Dulce de Leche Fondants
ingredients (serves 4) :
250g dulce de leche
120g white chocolate
50g salted butter
Break the chocolate and cut the butter into small pieces in a bowl.
Melt in the microwave (or over a bain marie if you want to do it the old-fashioned way !) then mix in the dulce de leche.
Stir until smooth.
In a separate bowl, whisk the eggs until frothy and pale.
Use a silicon spatula to gently fold the chocolatey mixture into the eggs.
Gently fold in the flour, bit by bit.
Pour into buttered ramekins and chill in the fridge for half an hour. (Sorry for the messy presentation ( Juliette was helping !)
Serve hot and they should be molten inside. I made 5 instead of 4 and obviously didn't reduce the cooking time enough so mine were cooked all the way through.
They were still very nice though - beautifully light and fluffy, gooey and sticky. The perfect sticky toffee pudding basically - who needs fondants ?!
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If you want to try more Argentinian cuisine, how about locro, pasta frola with dulce de batata or humitas?