![\"Simon](\"https:\/\/www.lakelovers.co.uk\/blog\/wp-content\/uploads\/sites\/15\/2020\/11\/chocolate-ganache-440x548.png\")
Ingredients<\/h4>\nIngredients<\/h4>\nDamson Filling<\/strong> Chocolate Fondant<\/strong> <\/p>\n Brush six dariole or pudding moulds evenly with softened butter. Place on a baking tray and chill the moulds for 10 minutes in the fridge until the butter has set. Once set, brush them again with softened butter and dust the insides with the cocoa powder, tapping out any excess powder that hasn\u2019t stuck. Chill the moulds again until required.<\/p>\n To make the damson filling, put the damsons and 100ml water in a medium, heavy-based saucepan and bring to the boil over a medium heat. Reduce the heat to a simmer and cook the fruit for 10\u201312 minutes. Strain the cooked damsons through a fine sieve into a clean, heavy-based saucepan, pushing as much of the pulp as you can through the sieve using the back of a spoon or ladle. Discard the damson stones. Add the sugar to the damson juice and cook over a low\u2013medium heat for 15\u201320 minutes until the mixture has the consistency of jam. Remove from the heat and allow to cool slightly. Divide the damson mixture between six holes in a 20ml ice-cube tray and transfer to the freezer until hard.<\/p>\n While the damson filling is freezing, melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn\u2019t touch the water), stirring regularly. While the chocolate is melting, whisk the whole eggs, egg yolks and sugar in a stand mixer fitted with the whisk attachment on high speed until pale, light, fluffy and quadrupled in size. Transfer the mixture to a bowl and gently fold the melted butter and chocolate mixture through the eggs. Once fully incorporated, sift in the flour and fold through again.<\/p>\n Put the fondant mixture in the fridge for 10 minutes and preheat the oven to 180\u00b0C\/160\u00b0C Fan\/Gas Mark 4.<\/p>\n Keeping the moulds on the tray, pour 50\u201360g of the chilled fondant mixture into the bottom of each chilled mould, gently add 1 frozen damson cube and cover each cube with 50\u201360g of fondant mixture. Bake the fondants for 12\u201313 minutes, then remove from the oven and allow to sit in the mould for 2 minutes before turning out on to plates.<\/p>\n Serve immediately, dusted with cocoa powder.<\/p>\n Credit: Rogan: The Cookbook by Simon Rogan, with photography by Cristian Barnett (HarperNonFiction, \u00a330)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients Damson Filling Damsons\u00a0300g Caster sugar\u00a02 heaped tbsp Chocolate Fondant Unsalted butter\u00a0250g Cocoa powder\u00a03 tbsp Dark chocolate\u00a0250g Eggs\u00a05, plus 5 egg yolks Caster sugar\u00a0125g Plain flour\u00a0100g Brush six dariole or pudding moulds evenly with softened butter. Place on a baking tray and chill the moulds for 10 minutes in the fridge until the butter […]<\/p>\n","protected":false},"author":74,"featured_media":2040,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/users\/74"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=2039"}],"version-history":[{"count":2,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2039\/revisions"}],"predecessor-version":[{"id":2043,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2039\/revisions\/2043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/media\/2040"}],"wp:attachment":[{"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=2039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=2039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lakelovers.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=2039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDamsons\u00a0300g
\n<\/span>Caster sugar\u00a02 heaped tbsp<\/span><\/p>\n
\nUnsalted butter\u00a0250g
\n<\/span>Cocoa powder\u00a03 tbsp
\n<\/span>Dark chocolate\u00a0250g
\n<\/span>Eggs\u00a0<\/span>5, plus 5 egg yolks
\nCaster sugar\u00a0125g
\n<\/span>Plain flour\u00a0100g<\/span><\/p>\n