Who says you can’t take something that’s a little old hat and make it fabulously exciting and fresh again?
Cadbury Crème Egg. Delicious as it is… tooth-tinglingly sweet, soft and gooey, wrapped in shiny coloured foil and conveniently picked up as you wait in line at the supermarket check out. Without wanting to take anything away from the simple goodness of ‘The Egg’ nor lose the excitement felt when you break into it and discover the liquid mess that lies inside, I have created Crème Egg that you would be crazy not to serve the next time you have friends over for dinner.
Good quality dark chocolate, salt, butter and eggs come together to form a beautifully light fondant. A real Cadbury Crème Egg is the secret here – buried in the chocolate, it leaves you with a delectable, melting centre.
For the fondants:
80g good quality dark chocolate (at least 70%), roughly chopped
2 free range organic eggs, plus 1 egg yolk
80g organic unsalted butter, chopped
½ tsp fine grain sea salt
45g icing sugar, sifted
16g arrowroot – or tapioca flour
6 Cadbury Crème Eggs – if you can’t find crème eggs get a little creative! A bar of good quality white chocolate and a packet of caramel filled chocolate rounds – e.g. Rolos – offer a similar effect.
6 half egg shells, for garnish
Cognac, for garnish
For lining the moulds:
Unsalted butter, room temperature
Roughly ½ cup caster sugar
Roughly ¼ cup cocoa powder
Prepare the moulds by brushing the insides with the softened butter. Mix the caster sugar and cocoa together and use to coat the inside of the moulds. Tap out any excess sugar and cocoa and place moulds on a baking tray.
Melt the chocolate, salt, and butter in a heatproof bowl over a saucepan of simmering water.
In the bowl of an electric mixer, whisk the eggs, egg yolk and sifted icing sugar together on low speed for 1 minute. Increase the speed of the machine and beat at max power for 2 minutes, until light and aerated.
Reduce the speed to low and add in the melted chocolate and butter mixture. Sift in the arrowroot and whisk to incorporate evenly.
Pour the fondant mixture into the moulds, filling them to about three-quarters full. Gently press a Cadbury Crème Egg – or a small piece of white chocolate and a piece of caramel chocolate – into the middle of each fondant. Smooth the fondant over the top. Pop the filled moulds into the fridge to chill for at least 30 minutes, up to a day.
When ready to bake preheat the oven to 230C. Bake the fondants for exactly 7 minutes. At this point the fondants should have formed a crust but the centre will be quite undercooked. Remove from the oven and allow to cool for 2 minutes before placing back in the fridge to chill for 30 minutes.
Reduce the heat of the oven to 180C. Pop the fondants back into the oven for a further 8 minutes (exactly!)
To serve, carefully place a fondant on the middle of each plate, ease off the mould and dust with icing sugar. Top with half an egg shell filled with cognac, light with a match and serve immediately! **The idea here is for your guests to drizzle the warmed cognac over the fondant before eating.