{"id":29187,"date":"2017-08-15T00:00:00","date_gmt":"2017-08-15T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/haigh-s-chocolate-fondant\/"},"modified":"2017-08-15T00:00:00","modified_gmt":"2017-08-15T00:00:00","slug":"haigh-s-chocolate-fondant","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/haigh-s-chocolate-fondant\/","title":{"rendered":"Haigh&#8217;s Chocolate Fondant"},"content":{"rendered":"<p><em><strong>Fiona from Haigh\u2019s shares a recipe with Michael Keelan and Leigh Forrest.<\/strong><\/em><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>&nbsp;150g Haigh\u2019s 70% dark chocolate, roughly chopped<\/p>\n<p>150g unsalted butter + extra for greasing, cut into dice<\/p>\n<p>200g light brown sugar<\/p>\n<p>4 large eggs<\/p>\n<p>1 large egg yolk<\/p>\n<p>1 teaspoon vanilla extract<\/p>\n<p>1\/2 cup (75g) plain flour, sifted<\/p>\n<p>cocoa powder, to dust<\/p>\n<p><strong>Directions<\/strong><\/p>\n<p>20 minutes Prep,15 minutes Cooking.<\/p>\n<p>1. Pre-heat oven to 200\u00b0C (180\u00b0C fan forced). Butter the inside of 6 dariole moulds or ramekins.<\/p>\n<p>2. Place butter and chocolate together in a medium mixing bowl over a saucepan of barely simmering water, stirring occasionally until melted and smooth. Add sugar, stirring to combine and remove from heat.<\/p>\n<p>3. In a separate bowl, combine eggs, yolk and vanilla together, stirring until combined. Add to chocolate mixture, stirring until well combined. Sift the flour over chocolate mixture, stirring until well combined. Divide mixture between prepared dariole moulds, making sure each mould is no more than 2\/3 full.<\/p>\n<p>4. Place dariole moulds in preheated oven and cook for 15 minutes or until tops are set and coming away from the moulds. Remove from oven and allow to stand for 1 minute.<\/p>\n<p>5. To serve use a small spatula and very gently ease the fondant away from the edge of the mould. Carefully invert onto small serving plates and dust with cocoa powder. Serve with a dollop of jersey cream and fresh raspberries.<\/p>\n<p>Note: filled dariole moulds can be chilled ahead and baked just before serving.<\/p>\n<p><iframe loading=\"lazy\" scrolling=\"no\" src=\"https:\/\/w.soundcloud.com\/player\/?url=https%3A\/\/api.soundcloud.com\/tracks\/337507353&amp;color=ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_comments=true&amp;show_user=true&amp;show_reposts=false\" width=\"100%\" height=\"166\" frameborder=\"no\"><\/iframe><\/p>\n<h3>SEE ALSO<\/h3>\n<p><a href=\"https:\/\/cms.fiveaa.com.au\/shows\/flavour-sa-foodland\/make-your-own-ranch-fried-chicken-easy\"><strong>MAKE YOUR OWN RANCH FRIED CHICKEN\u2026 EASY!<\/strong><\/a><\/p>\n<p><a href=\"https:\/\/cms.fiveaa.com.au\/shows\/flavour-sa-foodland\/chicken-and-veggie-teriyaki-stir-fry\"><strong>CHICKEN AND VEGGIE TERIYAKI STIR-FRY<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Fiona from Haigh\u2019s shares a recipe with Michael Keelan and Leigh Forrest. Ingredients &nbsp;150g Haigh\u2019s 70% dark chocolate, roughly chopped 150g unsalted butter + extra for greasing, cut into dice 200g light brown sugar 4 large eggs 1 large egg yolk 1 teaspoon vanilla extract 1\/2 cup (75g) plain flour, sifted cocoa powder, to dust [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":14224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[255,231],"tags":[],"geo_market":[],"class_list":["post-29187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-michael-keelan-and-leith-forrest","category-show"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Haigh&#039;s Chocolate Fondant - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/haigh-s-chocolate-fondant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haigh&#039;s Chocolate Fondant\" \/>\n<meta property=\"og:description\" content=\"Fiona from Haigh\u2019s shares a recipe with Michael Keelan and Leigh Forrest. Ingredients &nbsp;150g Haigh\u2019s 70% dark chocolate, roughly chopped 150g unsalted butter + extra for greasing, cut into dice 200g light brown sugar 4 large eggs 1 large egg yolk 1 teaspoon vanilla extract 1\/2 cup (75g) plain flour, sifted cocoa powder, to dust [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cms.fiveaa.com.au\/show\/haigh-s-chocolate-fondant\/\" \/>\n<meta property=\"og:site_name\" content=\"FIVEAA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1395FIVEaa\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-15T00:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2020\/03\/fondant.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tim Ashdown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:site\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tim Ashdown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/\"},\"author\":{\"name\":\"Tim Ashdown\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"headline\":\"Haigh&#8217;s Chocolate Fondant\",\"datePublished\":\"2017-08-15T00:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/\"},\"wordCount\":251,\"image\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/wp-content\\\/uploads\\\/2020\\\/03\\\/fondant.jpg\",\"articleSection\":[\"Michael Keelan and Leith Forrest\",\"Show\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/\",\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/haigh-s-chocolate-fondant\\\/\",\"name\":\"Haigh's Chocolate Fondant - 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