Biscoff fondant
What is the dessert that most people are likely to order in a restaurant? Cheesecake? Brownie? Fondant? Well for me the answer is pretty easy! Fondant all the way! There is a big confusion about the differences of a fondant and a lava cake, so let me clear that one out for you! Lava cake is a dessert that combines the elements of a flourless cake and a soufflé (the addition of egg whites). Fondant on the other hand, contains very little flour but a big amount of chocolate and butter. This gooey and extremely decadent melt in the middle dessert is a twist on the classic with the addition of crunchy biscoff spread. I first tried Biscoff in a bed and breakfast in Belgium and when I realised it was basically a smooth paste of speculoos type biscuits I wondered where it had been on my life. I immediately knew I had to use it to create something delicious and wonderful. Oh did I mention you are only 5 ingredients from creating this straight out of heaven treat?!
Ingredients for the biscoff fondants
- Crunchy biscoff spread: You can find biscoff spread in most big supermarkets and I very much prefer the crunchy version as you get little pieces of biscuits in it (YUM!). You can also use the smooth one.
- Unsalted butter: Unsalted butter will be used and preferably a good quality one as there is a big amount going into the fondant.
- Eggs: 3 medium eggs (150g) will be used for the recipe at room temperature.
- Plain flour: There is a small amount of flour going into the fondant as we don’t want to taste much of it. Plain flour is good for this recipe but 00 is also great because of its fine texture.
- Caster sugar: The fine texture of caster sugar works great to maintain a smooth finish to the fondant.
- Sea salt: You know by now that I am a bit obsessed with salt in my bakes, but hear me out! A sprinkle of salt when the fondants are out will make all the difference.
For the biscoff fondants (makes 5 fondants)
- 156g crunchy biscoff spread
- 162g butter
- 3 eggs (150g)
- 126g caster sugar
- 90g plain flour
- Pinch of sea salt
How to make the biscoff fondants
- Preheat the oven at 180C fan.
- Heavily spray 5 ramekins or aluminium cups with non stick spray.
- In a heatproof bowl melt the butter in the microwave. Once melted add the crunchy biscoff spread and whisk until fully incorporated.
- In a separate large bowl, whisk together eggs and sugar until all the sugar has dissolved-around 3 minutes*.
- Add the butter and biscoff mix to the eggs and whisk very gently until just combined.
- Sieve the flour and using a spatula, fold it very gently trying not to knock too much air out of the mix.
- Split the mix between 5 ramekins/ aluminium cups and bake at 180C for 10 minutes*. Do not overcook!
- If you are using ramekins serve them immediately with a sprinkle of salt.
- If using aluminium cups, flip them upside down on a plate, sprinkle salt and serve.
- Enjoy immediately 🙂
Notes
- We don’t want to whisk the eggs for too long till light and pale. As long as your sugar is dissolved and you see a light foam on the top of the eggs and sugar we are good to go.
- The baking time will differ from oven to oven but you can check if the fondants are perfectly gooey by touching the edges and the middle of the fondant while baking. The edges should be crisp and cooked almost like a sponge and the middle should still be gooey and bouncy. By any means do not overcook your fondants or they will not have the gooey centre and just resemble a cake!
- If you don’t want to cook the fondants right away you can store them in the fridge for up to two days and cook them the same way.
- The timings of the fondants will differ from using ramekins or aluminium cups. Ramekins tend to get hot faster in the oven so if you are using ramekins check the fondants after 8 minutes.
Meringue kisses,
Athina xx
