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Air Fryer Chocolate Fondant
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Lancewood Air Fryer Chocolate Fondant

Ingredients

150 g dark chocolate , melted
230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
1 extra large egg(s)
1 extra large egg yolk(s)
30 ml castor sugar
5 ml vanilla essence
5 ml coffee granules , dissolved in 5 ml water
60 ml flour


To serve:

cocoa powder  for dusting
raspberries
mint leaves
LANCEWOOD® Mascarpone

Method

Spray 4 x 8 cm in diameter ramekins generously with non stick spray.

Use an electric beater and beat the cream cheese into the melted chocolate until smooth.

Beat the egg, egg yolk, sugar, vanilla and dissolved coffee together. Mix into the chocolate mixture.

Sift the flour into the chocolate mixture and mix in a little at a time. Spoon into the prepared ramekins.

Air fryer:
Place in the air fryer basket and air fry for 6 – 8 minutes at 175°C.

Test after 6 minutes by inserting a wooden skewer into the cake – if it comes out slightly wet it is ready.

Oven baking:
Preheat oven to 195°C.

Bake for 12 -15 minutes.

Insert a wooden skewer after 12 minutes. If it comes out slightly wet it is done.

The tops should be set and the inside slightly wobbly. Otherwise bake for a further 3 -5 minutes.

To serve:
Serve dusted with cocoa powder. Top with raspberries and mint and serve with a generous helping of mascarpone.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

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