20-minute Chocolate and Coffee Fondant

I am sure it is not only me who watches Masterchef Professionals religiously and wishes she could cook and bake such masterpieces. I always thought in order to create the perfect fondant  – that is runny in the middle – must be a challenge only professionals can complete successfully.

Not anymore – this recipe from the BBC website is so easy, my first ever chocolate fondant turned out to be perfect. It takes no time – and the taste is heavenly.
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Easy Chocolate Soufflé Recipe

I did not dare to bake a soufflé for a long time, I have been watching way too many episodes of ‘MasterChef Professionals’ where they always emphasized how easy it is to mess it up. The other day I took out a few cute little ramekins from the cupboard that I haven’t used for ages, and realized I bought them a year ago, saying they will be perfect for either a soufflé or crème brûlée. Was ashamed to admit, in over a year I never attempted to challenge myself with any of them, so I figured it is about time!

Turns out it is actually doable…

Well, it is all true, you must be very careful and patient every step of the way, opening the oven too early is the first and most important mustn’t if you don’t want it to collapse in a second.

To me, a soufflè is a dessert that isn’t mousse, isn’t either a sponge, something in between. Turned out to be a delicious breakfast (true story, Greg has a difficult life:)) with raspberries on top. Was not even near to perfect, so if anyone has any tips please let me know! Unfortunately I didn’t take photos of the inside as I didn’t take it out of the ramekin, but honestly, texture could be improved.



  • 7 oz dark chocolate (200g) personally, I can’t stand milk chocolate, but feel free to use that if you’d like or even mix both, but then be aware as less sugar is needed
  • 4 oz caster sugar (120g)
  • 4 oz butter (120g)
  • 1.7 oz flour (50g)
  • 4 eggs
  • a pinch of salt

Preheat the oven to 375 F (gas mark 5 or 190 C). Slowly melt the chocolate and butter on a top of a double boiler, or just use a non-plastic bowl above a pot of simmering water. Once all melted and mixed together, let is stay until cools down a bit (important, as we don’t want the egg yolks cooked), then add the egg yolks. Mix the sugar and flour together then add it to the chocolate mixture. Get a separate bowl and place the egg white into it. Either with a whisk or a hand mixer until little peaks are formed (be careful to carry out this step properly!). Then add this to the chocolate mixture VERY GENTLY, working it SLOWLY in.

Fill the already buttered ramekins until they are a bit more than half full. This is where I made the mistake of being afraid they would grow to tall, so I put too little into the cups. Bake them for about 15-20 minutes. It does depend on the oven though, so make sure you test its strength beforehand. I am not sure how many ramekins you could fill up with this recipe, as I only needed 2 for breakfast, put the rest into the fridge.

It is very rich, so definitely goes hand in hand with whipping cream and raspberries, strawberries. Enjoy as much as we did 🙂

Super Easy dessert recipe : Chocolate coconut balls without baking

As mentioned before, we held a BBQ over the weekend. Because of the excitement of my very last exam I just didn’t feel focused enough to pull off a more complicated recipe, but I definitely wanted a home-made dessert for our guests.

These super simple but still delicious sweets literally take 30 minutes and no baking needed. I changed a few elements, but it depends on personal preference, really. 11111

Ingredients (makes about 30 pieces of medium-sized balls)

  • 4.4 oz rich tea biscuits (125 g)
  • 2 oz cherry conserve (60 g, any other conserve works just fine)
  • 1.5 oz caster sugar (45 g)
  • 1.2 oz butter (35 g)
  • 0.4 oz unsweetened cocoa powder (11 g)
  • 1 tbsp lemon juice
  • 1-2 tbsp rum or brandy, both works
  • few tbsp of sweetened dessicated coconut

Start by taking the butter out of the fridge if that is where you store it, as it has to be soft enough to to be mixed with the other ingredients. Put the biscuits into a large enough bowl, break each into 3-4 little pieces and get a rolling pin to crush them into a smooth enough powder.

If done, mix the butter, cocoa powder, rum, lemon juice, conserve and sugar with the crushed biscuits until smooth and gets an even colour. Once that is done, taste – depending on preference, add more sugar if not sweet enough, if it is too runny add some more crushed biscuits, if too hard then add more butter.

Take a plate and put 1 or 2 tbsp of the dessicated coconut on it. Form little balls out of the chocolate mixture and dip them in the coconut.