Valentine's Day Chocolate Cakes

Makes 16 cupcake size Prep Time 5 minutes   Cook Time 10 minutes   Rated: Print
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The Easiest Chocolate Fondant recipe yet. Whilst not fully authentic, make sure you use great ingredients and this is more than a bit yum!

Happy Valentine's Day dessert is here! Happy for the baker and happy for the recipients. Too easy!

I have called this recipe chocolate cakes, rather than fondants, but the idea is essentially the same without the fuss. 

The key to a perfect chocolate fondant is achieving that signature gooey, molten center, which means careful attention to baking time is essential. Overcooking will cause the center to set, turning your fondant into a regular chocolate cake rather than the indulgent, lava-like dessert it’s meant to be. The high-fat content in chocolate and butter means the mixture continues to cook even after being removed from the oven, so it’s best to err on the side of slightly underbaked. A properly cooked chocolate fondant should have a delicate outer shell that just holds its shape, giving way to a rich, flowing chocolate center when you dive in. I like to serve these on demand. So have the batter all ready to go in portion controlled sizes. Then when you are ready to serve dessert, quickly preheat your oven and bam, 10 minutes in you are plating up! I have frozen the batter in silicone liners and then just placed them in a ziploc baggie back in the freezer. Dessert, instantly! It's a thing.

Flavour Additions to Change It Up:

Orange Zest (or oil) & Grand Marnier – for a citrusy twist

Espresso Powder – to enhance the chocolate depth

Raspberry Coulis – swirled into the batter for a fruity contrast or served on top

Salted Caramel – added to the center for a sweet-salty balance

Chili Powder – for a subtle, warming heat

Baileys or Frangelico – to add a boozy, creamy note

Crushed Hazelnuts or Almonds – for a bit of texture

Mint oil – for a refreshing aftertaste

Coconut Flakes – to bring a tropical element

Make sure you check out our other chocolatey goodness for the big day:

Valentine's Day Chocolate Bark

Red Velvet Choc Chip Cookies

Chocolate Silk Pie

Kirsten Tibbals Chocolate Cheesecake

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Need

Do

1  

Place sugar into the Thermomix bowl and mill 10 sec/speed 10.

2  

Add butter, cocoa, eggs, salt, vanilla and baking powder and blend 10 sec/speed 6.

3  

Add flour and combine 10 sec/speed 6. Repeat as needed until you have a smooth texture. This is quite a stiff mixture.

4  

If you are planning to serve these straight away, then really you can go ahead and cook them now. If you are planning on serving them later in the day or even the week, then portion batter and freeze until you are ready to bake.

5  

When ready to serve, preheat oven to 180°C and line a muffin tin with silicone liners, or grease liberally and dust with cocoa.

6  

Divide the batter between the prepared liners and bake for a maximum of 10 minutes. They need to be completely soft in the centre when you serve them.

7  

Dust with icing sugar, serve immediately with or without garnishes. I do think ice cream is a no brainer with these. Happy Valentine's Day!

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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