Food Sorcery Chocolate Fondant

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – makes 4

• 100g butter, plus extra for greasing
• 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
• 100g plain flour
• 100g caster sugar
• 25g cocoa powder
• 25g melted butter
• 2 medium eggs
• 2 medium egg yolks
• Vanilla ice cream, crème fraiche, mint & berries

Method

1. 1. Preheat the oven to 190˚C/170˚C fan/Gas 5
2. 2. Grease 4 ramekins with butter.
3. 3. Dust inside of ramekins with cocoa powder
4. 4. 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
5. 5. Remove from the heat, sift over the flour and then whisk it in
6. 6. 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
7. 7. Pour the chocolate mixture into the ramekins.
8. 8. Leave to set in fridge for minimum 20minutes but can be overnight 
9. 8. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
10. 9. Remove from the oven, and gently loosen the edge.
11. 10. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.