Dear Mr. Truant Officer*
Tuesday, August 14, 2007 at 9:46PM 
*Please see recipe added below.
Once these, the long legged days of August saunter in, I find it impossible to focus on anything other than gallivanting about. But who can blame me? With peach festivals, Rotary-sponosed rib cookoffs, world-class food fairs, you can understand my distraction.
Case in point. When you find yourself making espresso-laced versions of (almost kitch) molten lava cakes, for the simple reason that it is Tuesday night and it is a gorgeously cool evening, you know that you are lost.
Though my school days are a distant memory, my thoughts have turned towards notions of holidays and diversion, of idle pastimes and fleeting pleasures. But lest you think I have abandoned all thoughts of responsibility, I shall be taking you all along with me on a little field trip to St. Jacobs later this week. We will wander through aisles upon aisles of antiques, take a gander at local artisans and gather up armfuls of gorgeous produce, baked goods and specialty meats from the farmer's market.
My apologies for my absence, but please don't turn me in.
Espresso and chocolate fondants
My variation of these recipes.
Ingredients
1/2 cup (1 stick) unsalted butter, plus more for greasing the pots
2 ounces bittersweet chocolate, chopped
3 ounces semisweet chocolate, chopped
2 eggs
1 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
2/3 cup caster sugar
3 tablespoons all-purpose flour
Preheat oven to 400°F (200°C). Grease 4 x 150ml ramekins with butter (see note).
In a double boiler, or a bowl placed over a pan of just simmering water, melt the butter and chocolates together. Stir to ensure even and gentle melting of the chocolate; when just melted, remove from the heat and set aside to cool.
Meanwhile in a small bowl, whisk together the eggs, espresso, vanilla and sugar until the mixture becomes thick and slightly pale in colour. Add the cooled chocolate, whisking to blend well. Finally, stir in the flour until just combined.
Divide the batter among the prepared ramekins; bake on a baking sheet for 17-20 minutes, or until the tops are crevassed and cracked while the oozing underneath. Cool only for a moment and serve hot.
Notes:
• I use these little 150ml pots that I'm terribly fond of as the cakes will soufflé up just a bit and offer a charmingly springy top. However, you can also use a slightly larger ramekin (though I would not go larger than 250ml or 1 cup) for a denser, more deeply cracked fondant.
Reader Comments (17)
I won't turn you in, but where have you been?! You have been sorely missed. Espresso cakes looks scrumptious! Mmmm...
Ok, those look totally yummers.
As of today I am a new reader of your blog, so no worries about your absence :) I too have been MIA for exactly the same reasons and have spent the last two weeks playing catch up on my blog www.asweetpea.wordpress.com
My mother, a chocoholic & fan of chocolate fondant cakes ... will love this desert - can you send me the recipe when you're back from St. Jacobs? Erika
I love a good fondant. Yours look terrific.
What's more, I've tagged you for a meme. Visit my blog for details.
Oh my, they make my stomach do noises. Srcumptious!
I love the little pots you've baked them in- are they handmade?
Tara, all I want to do is say mmmmmmmm. I think you are the queen of the espresso/chocolate combo--a girl after my own heart. I think this might just be my dream dessert!
Aww Hillary, so sorry to have been absent, but happy to be missed!
Thanks Lorraine, my Mum was a particular fan of these little babies.
Sweetpea, your wish is my command; please see the recipe added to the end of this post! I hope your Mom will enjoy them.
KJ, I shall be checking that out just now!
Bea, chocolate fondant is truly the cure for grumbly tumblies.
Mcauliflower, the posts are very similar to http://www.amazon.com/Lyon-Ramekins-Set-Cordon-Bleu/dp/B000M0W3FS/ref=sr_1_5/002-3812713-0652049?ie=UTF8&s=home-garden&qid=1187531498&sr=8-5" REL="nofollow">these from Amazon.
Michèle, my dear, I am a bit redundant aren't I? I can't help it, chocolate seems to demand espresso in my mind! A creature of habit, to be sure; glad to hear that you don't mind the repetition!
thanks tara,
I am so silly, was absorbed by your photo, the chocolate and thinking of my mother... didn't even see the recipe below. Have passed it along.
Erika
sweetpea, it was not your error; I only added the recipe after your request. I do hope your Mother enjoys them.
I make a wonderful chocolate. Next time, it will be Espresso and chocolate fondants on the menu.
I like your ramekins / onion soup bowls. The handles are cute. Thank you Mcauliflower to ask where they come from. Tara, I thank you for giving us a source.
Espresso-laced molten lava cakes - absolutely gorgeous. And, as if they weren't scrumptious enough, the wee pots are adorable. So inspirational!
Cheers!
my gosh! it's terrible!
Oooo. Nice. I've tried a few variations, but this will be on my list of things to do...
I love your site and the photos are so good! I wanted to let you know that I tagged you for a meme
Mouth watering, thanks for sharing, I am simply admiring all these foodie blogs this evening...I have a real bad sweet tooth right about now :)
mmmmm! i just discovered TasteSpotting and am starting from the beginning and luckily made my way to this page! gosh those look sooooo good!!! i def have to try this one day!!