[Videographer @neiledwardsfilm]
Hungry? Busy? Want to cook something quick? Then we have the solution for you, courtesy of Victoria Grier, food stylist/writer and Grazia Daily's recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our Gooey- licious Chocolate and Salt Caramel Fondant.
Chocolate and Salted Caramel Fondant
Serves 6
Shopping list:
All the ingredients below are from Waitrose:
250g Waitrose unsalted butter £1.10
125g Waitrose golden caster sugar £2.19
Method:
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HEAT the oven to 200c/180c fan/gas 6.
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BEAT the eggs and sugar until thick and pale.
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MELT the chocolate and the butter together.
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COMBINE egg and chocolate mixture carefully folding in the flour at the end.
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POUR into dariole moulds that have been coated in melted butter and dusted with cocoa powder. Lastly drop a teaspoon of caramel with just a few salt crystals on to your filled moulds. This will slowly sink inside the fondant but down worry that's what gives it the gooey centre.
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CHILL in the fridge for at least 20 minutes or can be chilled over night.
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BAKE for around 15 minutes until the top is crispy and the fondant is coming away from the sides.
Follow Vic on Twitter @VicGrier