Chocolate Fondant


Easy Food Recipes and Cooking - Chocolate Fondant
6 Portions

Chocolate Fondant


• 140 g (150 ml) unsalted butter
• 140 g 70% dark chocolate, roughly chopped
• 3 eggs
• 3 egg yolks
• 85 g (100 ml) caster sugar
• 45 g (80 ml) cake flour


Preheat the oven to 180ºC. Grease 6 ovenproof ramekins or darioles with butter and place on a baking  sheet. Bring water to the boil in a saucepan. Place the chocolate and butter in a glass bowl. Turn off the  stove plate and place the bowl over the hot water (it shouldn’t touch the water). Stir every now and then until  the butter and chocolate have melted. The chocolate can also be melted in the microwave on high for 3 minutes. Whisk the eggs, egg yolks and caster sugar together with an electric beater until light in colour.  Whisk in the chocolate and butter mixture. Sift the flour and fold into the mixture. Divide between the  ramekins and bake for 10- 12 minutes. The fondant should be flat on top and not completely set. Loosen carefully and serve immediately with cream or ice cream.

TIP:
You can make the batter the day before. Spoon into the ramekins, cover with clingfilm and refrigerate. Bake the puddings for 15 minutes when they come out of the fridge. You can also freeze them and bake from frozen for 25 minutes.