Ingredients
Makes 4
- 150g butter, plus extra for greasing
- 150g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- 90g plain flour (25g for moulds, 75g for cake mix)
- 25g cocoa powder
- 3 large eggs
- 3 large egg yolks
- 200g caster sugar
- Vanilla ice cream, crème fraiche or whipped cream to serve
Cooking instructions
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 x 220ml dariole moulds or ramekins with butter
- Mix together the cocoa powder and 25g of plain flour and dust the inside of the moulds, place them on a baking sheet and set aside
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the prepared dariole moulds or ramekins, dividing equally
- Bake for 9 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould, if necessary
- Carefully invert each fondant onto a serving plate and serve immediately with crème fraiche, whipped cream or vanilla ice cream
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