This melt-in-the-middle fondant is oozing with chocolate flavour and definitely has been noted as predecessor of a cheeky date smooch if you’re cooking for that special someone in your life. It is perfect served with a dusting of cocoa powder and cream or vanilla ice cream.
The mixture makes enough for 4 fondants as we’re so confident that you’ll want to eat the remainder the next day (if they last that long)! They can be made up to 12 hours in advance and kept in the fridge until morning.
Preparation time: 20 minutes
Cooking time: 8 – 14 minutes
- 125g unsalted butter
- 125g dark chocolate (70% cocoa solids)
- 60g caster sugar
- 3 small eggs
- 3 small egg yolks
- 100g plain flour (sifted)
- 1 tbsp cocoa powder + extra for dusting
- Line 4 ramekins with butter and then a dusting of cocoa powder. If you don’t have ramekins, these fondants can be made in a deep muffin tray, although the timings will vary slightly.
- Put a mixing bowl over a saucepan of simmering water (not too much so that it doesn’t touch the bowl). Break the chocolate pieces and chop the butter and add to the bowl then leave to melt over a low heat, which should take no more than 5 minutes with a bit of stirring. Once melted, take off the heat and leave to cool slightly.
- In a separate bowl, whisk the eggs, extra yolks and sugar until light and pale. Stir in the chocolate mix then sift in the flour and cocoa powder and fold together, so as not to knock out too much air.
- Pour the mixture into the prepared moulds. You can place these in the fridge now until you’re ready to cook.
- When you’re ready to eat dessert, pre-heat the oven to 200ºC then place the fondants in the oven for 8 – 14 minutes, depending on the size of the ramekins. To check they’re cooked, poke one with a knife. It should come out with some melted fondant stuck to it.
- To serve, gently run a knife around the edge of the mould and carefully turn out onto your plate, serving with your choice of cream or ice cream.