Dark chocolate fondant

Dark chocolate fondant with Turkish coffee (and a cocoa cardamon dust)

In Turkey, the smell of coffee fills bazaars like clouds of perfume. Turkish coffee is best enjoyed slowly, and this delicious dark chocolate fondant should be eaten the same way. Decadent chocolate is infused with authentic Turkish coffee and exotic spices. The fondant would be a perfect treat in an old Istanbul coffee-house, high on a hill or down by the water. Now, you can also enjoy it at home, the aromatic fondant oozing with atmosphere and its dreamy eastern flavours telling tantalising tales of mystery and magic.

Kits includes:

  • Turkish coffee with cardamom
  • Premium dark chocolate chunks
  • 2x baking mixes
  • Topping: cocoa cardamom dust
  • Easy recipe card

You need to add:

  • 60g unsalted butter
  • 4 eggs

Notes:

  • Makes 6-8 portions
  • Cooking time 30 mins
  • You'll need 6 ramekins and a whisk

How to make it

Start: Open your Naksha kit. Prepare the fresh ingredients. Preheat the oven to 200˚C with the rack placed in the centre. Lightly grease the muffin tins, ramekins, or coffee-cups.

Step 1: Melt mix 1 and mix 2 with the butter using either a microwave or stove: 

  • Using a microwave: put everything in a bowl and put the bowl into the microwave. Heat on medium power for 1 min, stir, then continue heating for another 1 min. 
  • Using a stove: put the ingredients in a “double boiler” pot on a low heat, or a heatproof bowl set over a pan filled ¼ up with simmering water (the bowl should not touch the water). Stir occasionally until the mixture is smooth and melted.

Step 2: Break the eggs into a mixing bowl. Beat with a whisk for 3 mins, gradually adding mix 3 as you go.

Step 3: Slowly pour in the warm chocolate mixture and continue whisking until smooth. Slowly add mix 4 and whisk gently until it is just about combined. Do not “overmix”.

Step 4: Divide the mixture equally among muffin tins, ramekins or coffee-cups. Bake in the oven for 5-7 mins, until the fondant has risen and resembles an underdone muffin, with a soft and gooey centre that jiggles slightly when the pan is shaken. Be careful to not overbake.

Step 5: If using ramekins or coffee-cups, serve directly in the cups. If baking in muffin tins, let the fondant cool for 5 minutes, after which the cake centres will become flattened and appear to fall. Gently run a blunt knife around edges and use a spoon to help prise the cakes out and flip onto a serving plate.

Finish: Sprinkle mix 5 evenly over each cake and serve immediately.