Serves 4
Ingredients
90g Caster Sugar
150g Unsalted Butter plus extra for greasing
150g Dark Chocolate (70% Cocoa Solids)
3 Free Range Egg Yolks
3 Free Range Eggs
1 tbsp Plain Flour
Method
Pre-heat the oven to 165 degrees celsius (fan-assisted oven), or equivalent.
Using the extra butter, grease four large ramekins, or dariole moulds and set aside.
Chop the butter into small cubes and break up the chocolate.
Place the caster sugar, butter and chocolate into a heatproof bowl, over a pan of simmering water. The water must not touch the bowl.
Simmer gently, until the butter and chocolate have melted and then remove the bowl from the pan.
Whisk the melted ingredients together.
Add the egg yolks and the whole eggs and beat well, into the chocolate mixture once it is cool.
Fold the flour into the chocolate mixture with a metal spoon.
Pour the mixture into the ramekins, or dariole moulds and fill up to three quarters of the moulds.
Place the moulds into the fridge for about 20 minutes and once chilled remove from the fridge and place onto a baking tray.
Cook for 10 minutes and then remove from the oven.
These can either be served straight in the ramekin, or if you have made them in a dariole mould, you can turn them out onto individual plates.
Serve with double cream, whipped cream or clotted cream.
Tips
If you want to make these in advance, just keep them in the fridge and then remove 30 minutes before cooking them in the oven.
When you place your spoon into the chocolate fondant, it should have a melting molten middle.
If you're making this dessert for just two people, then by all means halve the recipe, alternatively, have the extra two for breakfast!
