Before I get to today’s bundle of deliciousness I need to share with you that this will be my last blog post for a while 🙁
I’m in need of a little (ok maybe a bit bigger than little) break. The great news is Zamamabakes isn’t going anywhere, all my recipes are still going to be here in this delicious little piece of cyber space and if ever you have any questions I’ll still be here to answer them, I’m just not adding anything new for a while and my Social Media pages will be on hold too.
You may ask why I’m in need of a bigger than little break?……….. Well to put it simply life has got a whole lot busier than when I first started blogging almost 2 1/2 years ago. I can feel things starting to become a little more overwhelming than usual, my midnight blogging finishes at least 5 times a week are starting to catch up with me.
Running a blog takes up a LOT of time! I know for it to operate well, not half heartedly I need to be giving it 110% and right now I’m not in the position to be doing that. I’m sure all the lovely parents out there are aware, being a Wife, Mum, Part-time worker takes up lots of time too. Something has to give for me to maintain a healthy balance and for now that’s the blog.
From the bottom of my heart I would like to say THANK YOU to each and every one of you, my gorgeous readers, for your support, encouragement and most importantly making my recipes, telling others about them and coming back to make more, you guys are FABULOUS!!
Even though I’m taking an indefinite break (who knows what might happen once Miss 4 starts school in 2017!) I want you guys to keep creating deliciousness, as I said all my recipes are here to stay and I’ll be checking in for any questions you have. You may even find me doing a random guest post on other blogs here and there.
And because I hate goodbyes (I don’t know anyone who loves them??) I’m only saying UNTIL THE NEXT TIME………..
Thanks again my lovelies!
It’s now time for that bundle of deliciousness!
This little treasure is one to more than satisfy the very best of any chocoholic’s cravings!
I’ve been meaning to share this Chocolate Fondant recipe with you for ages. You may have heard me speak of my cousin Michael before, if you’ve made the Oven Baked Risotto with Chicken and Chorizo or Easy Peasy Beef Cheeks on the blog, you’ll know exactly who I’m talking about. Short of the long……. Michael is a lovely cousin of mine who is extremely passionate about creating delicious food, every time we catch up the conversation makes it way to food, I love it! And this recipe is one Michael made for us a few Christmas’ ago. It’s definitely fit for the blog, thanks for letting me share it with everyone Michael.
I was always under the assumption that a chocolate fondant had to be gooey in the middle like a lava cake but if you google images of a Chocolate fondant you’ll get a fair few pictures like that but every so often you’ll find images similar to the ones here in this Chocolate Fondant Dessert post.
Regardless of the different images and perceptions of a Chocolate Fondant you need to try THIS Chocolate Fondant Dessert, if you love chocolate you’re going to love this treasure!
Think fudge, think of the most moist chocolate cake you’ve ever eaten, think super delicious brownie and you’ll be on your way to getting a bit if an idea of what to expect from a mouthful of this delicious Chocolate Fondant Dessert. The best way of course is actually tasting and touching……..go on you know you want to!
Raspberries and ice cream always make the perfect finishing touches to any chocolate dessert, perfect to balance out that delicious chocolaty richness, coffee would be lovely too, if you drink coffee that is, I don’t so it’s ice cream a raspberries all the way for me!!
Here’s your How-to:
- 1 cup caster sugar
- ½ cup water
- 250g dark eating chocolate, roughly chopped
- 250g butter, chopped (recipe says unsalted but I'm the salty sweet queen so it was salted for me, yum!)
- ½ cup plain flour
- 3 eggs, lightly beaten
- TO DECORATE
- chocolate curls (Grated chocolate or some flakes would work too)
- TO SERVE
- Raspberries (I use Coles frozen raspberries)
- Vanilla Ice cream
- Preheat oven to 160C fan forced.
- Grease a reasonably deep (at least 5 cm) 20 cm round cake pan, line base and side with baking paper.
- In a medium saucepan combine sugar and water, stir over low heat until sugar is dissolved. Add the chocolate and butter, cook stirring over a very low heat until smooth.
- Sift flour into a large bowl, slowly whisk in the eggs one at a time. Gradually whisk in chocolate mixture until mixture is smooth.
- Pour mixture into prepared pan.
- Place pan into a baking dish with enough boiling water to come halfway up the side of the cake pan.
- Bake in moderate oven for 1 hour.
- Remove from baking dish and allow to cool in pan.
- Refrigerate for 12 hours.
- When ready to serve wipe base and side of pan with a hot wet cloth.
- Turn the cake out onto a serving plate and decorate with chocolate curls (grated chocolate or a flake works too!)
- Serve with vanilla ice cream and raspberries.
Until the next time, when ever that may be……..
Hello lovelies! Before I get to today's bundle of deliciousness I need to share with you that this will be my last blo...