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Chocolate Salted Caramel Fondant Fancies Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 9 servings

Description

Indulge in these decadent Chocolate Salted Caramel Fondant Fancies featuring a rich cocoa sponge filled with gooey salted caramel, layered with smooth chocolate buttercream, and coated in a glossy chocolate ganache. Finished with a drizzle of melted milk chocolate, these elegant treats are perfect for chocolate lovers seeking a luscious dessert with a balance of sweet and salty flavors.

Ingredients

Chocolate Sponge

  • 180 grams Unsalted butter or margarine (room temperature)
  • 180 grams White caster sugar
  • 3 medium Eggs (room temperature)
  • 150 grams Self-raising flour
  • 30 grams Cocoa powder
  • 1 teaspoon Baking powder
  • 2 tablespoons Milk

Chocolate Buttercream

  • 150 grams Unsalted butter (softened)
  • 250 grams Icing sugar
  • 50 grams Cocoa powder
  • 2 tablespoons Milk
  • 2 tablespoons Boiling water

Filling and Topping

  • 9 teaspoons Salted caramel sauce (shop-bought or homemade)
  • 200 grams Milk chocolate (Menier Swiss Milk Chocolate recommended)
  • 200 grams Dark chocolate (Menier 70% Dark Chocolate recommended)
  • 440 millilitres Double cream
  • 40 grams Unsalted butter (very soft and cut into chunks)
  • 50 grams Milk chocolate (melted for drizzling on top)

Instructions

  1. Make the chocolate sponge: Preheat your oven to 160°C fan (180°C conventional). Grease and line an 8-inch square tin with baking paper for easy removal.
  2. Cream butter and sugar: Beat together the room-temperature butter and caster sugar until the mixture is light and fluffy, incorporating air for a tender cake.
  3. Add eggs: Incorporate the eggs one at a time, making sure each is fully mixed in before adding the next to maintain a smooth batter.
  4. Combine dry ingredients: Sift together the self-raising flour, cocoa powder, and baking powder. Fold these gently into the wet mixture along with the milk until just combined, taking care not to overmix.
  5. Bake the sponge: Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the center comes out clean.
  6. Cool and chill sponge: Let the cake cool in the tin for 15 minutes, then carefully lift it out and place it in the freezer for 45 minutes. This firms the sponge, making it easier to trim and slice neatly.
  7. Prepare the chocolate buttercream: Beat softened butter until pale and fluffy. Gradually add in the icing sugar, cocoa powder, milk, and boiling water, beating until smooth and creamy.
  8. Slice and fill cakes: Trim one inch off each side of the chilled sponge to create straight edges. Cut the remaining cake into 9 equal 2-inch squares. Using a small knife, carve a small well in the center of each square and fill with 1 teaspoon of salted caramel sauce. Use the trimmed cake pieces cut into small discs to seal the caramel inside each square.
  9. Apply crumb coat: Spread a thin layer of buttercream over the top and sides of each cake to seal in crumbs. If the crumb coat feels crumbly, chill the cakes for 30 minutes in the freezer to firm up.
  10. Pipe buttercream topping: Spoon the remaining buttercream into a piping bag fitted with a 1cm hole and pipe a neat dollop on top of each cake.
  11. Chill cakes again: Freeze the cakes for another 30 minutes to help the buttercream set firmly before glazing.
  12. Make the ganache glaze: Finely chop the milk and dark chocolates and place them in a heatproof bowl. Heat the double cream in a saucepan until steaming but not boiling, then pour it over the chocolate. Cover with a plate and let it sit for 1 minute. Stir gently until smooth and glossy.
  13. Add butter to ganache: Stir in the chunks of softened butter until fully incorporated. If any lumps remain, microwave the mixture for 10 seconds and stir again to smooth out.
  14. Cool ganache: Transfer ganache to a jug and allow it to cool for about 15 minutes until it is pourable but not hot, perfect for glazing.
  15. Glaze the cakes: Place chilled cakes on a wire rack over a lined tray to catch drips. Pour the ganache evenly over each cake, allowing it to drip down the sides, using a palette knife to ensure full coverage. Work quickly before the ganache sets. Save leftover ganache in a sealed container in the freezer for up to 3 months.
  16. Set ganache: Leave the glazed cakes at room temperature for about 30 minutes to allow the ganache to firm up nicely.
  17. Transfer cakes: Use a palette knife or flat cake lifter to gently move the set cakes onto a serving board.
  18. Decorate: Drizzle or pipe melted milk chocolate over the top of each cake for an elegant finishing touch.
  19. Final setting: Allow the decoration to set completely before serving. Enjoy your decadent fondant fancies!

Notes

  • Using room temperature ingredients ensures a smoother batter and even mixing.
  • Freezing the sponge before slicing helps achieve neat, crumb-free edges for a professional finish.
  • You can use shop-bought salted caramel sauce or homemade for the filling.
  • Ensure the double cream is heated gently to avoid curdling the ganache.
  • Leftover ganache freezes well and can be used later for cakes or cupcakes.
  • Work quickly when glazing to achieve a smooth, even coating before ganache sets.
  • For best results, use good quality chocolates such as Menier Swiss Milk and 70% Dark Chocolate.
  • The buttercream and ganache can be adjusted in consistency by modifying the milk or cream slightly if needed.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/chocolate-salted-caramel-fondant-fancies-recipe/