Chocolate Fondant
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Serves 4
100g dark chocolate
100g butter
100g caster sugar
2 eggs and 2 egg yolks
100g plain flour
25g butter, melted
Cocoa for dusting
1. Prepare the moulds by brushing with melted butter, then put in the freezer. Once frozen brush with more melted butter and sprinkle with cocoa. Return to the freezer.
2. Melt butter and chocolate together until smooth. Cool slightly.
3. Whisk eggs, yolks and sugar until whisk leaves a trail in the mixture.
4. Sift the flour into the egg mixture and combine.
5. Fold the cooled chocolate and butter into the mixture slowly, being careful not to lose too much volume.
6. Divide mixture between moulds and chill 30 minutes.
7. Cook at 110 degrees, time varies based on size of mould, 12-18 minutes. Check for liquid centre with a firm outer crust.
8. Remove from moulds. Serve with vanilla bean icecream.
