Chocolate fondant recipe came from here.
i have some problem catching whether its bake for 6min or 26min. can someone help?
and i have no idea whether its suppose to end up like this
(pic from DJ Peifen’s blog)
or is it suppose to be muffin-ish. i reckon it should be like the pic above.
which is when i open the oven at 6min. but i poke it and it look like if i should remove the whole thing from the aluminium cup, it will jus collapse and the chocolate liquid will burst out. it seriously look vv uncook to me. imagine eating raw beaten egg with chocolate n butter n sugar (tts what the chocolate liquid is made up of anywae) .
but when i bake it till a full 26 min, the fondant looks VERY nice. crispy ! and the bottom looks black.haha coz i coated the cup with butter and cocoa powder. it looked as though its wrapped in black paper. bleah. but no its not burnt nor paper. its the cocoa powder.
however, the inside isn’t muffin-ish. maybe it isn’t meant to be. its edible lar. but it feels as though its coz the beaten egg doesn’t have enough air. but i did 2 batches. the 2nd batch i beat the egg until the mixture was quite thick alr. but still the same thing happened.hmm. i haf no idea how exactly a fondant should taste.maybe if someone succeeds in makin a real one. can let me know. ahaha.
but for now, i’ll jus leave it as such. will try makin batch 3 again when im free.
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decided to google what exactly is a chocolate fondant.yes yes. in my hurry to make i din even bother to check out what is it that im making. haha lesson learn. nv rush into things.
“Chocolate Fondant is a cup-cake or muffin which has been baked for just a few minutes, thus the inner part of the cake is a liquid.”
Okay. i think i shall note that batch 3 shall be baked not till 26 min. but to jus 12-15 min.
