Chocolate and coffee fondant fancies
These sweet treats are so impressive and they taste just fabulous.
For this recipe you will need a large heatproof mixing bowl, a handheld electric whisk, a 35x25cm/14x10in Swiss roll tin and a cook’s thermometer.
For the chocolate and coffee genoise
- 5 free-range eggs
- 165g/5¾oz caster sugar
- 5 tsp coffee extract (or 2 tsp instant espresso powder dissolved in 25ml/1fl oz boiling water, cooled)
- 150g/5½oz plain flour
- 10g/½oz cocoa powder
- 40g/1½oz unsalted butter, melted