Warm Chocolate Fondant
Author: Relish Publications - Rose & Crown
Ingredients
- For the chocolate fondant:
- 3 medium eggs
- 3 egg yolks
- 150g caster sugar
- 120g 70% dark chocolate
- 150g butter (plus extra for lining moulds)
- 60g plain flour
- 20g cocoa powder (plus extra for lining moulds)
- To serve:
- vanilla ice cream
- fresh, seasonal berries
- raspberry purée
- 4 ramekins
Method
- To prepare the ramekins, brush the moulds with melted butter and dust with cocoa powder.
- For the warm chocolate fondant Preheat the oven to 180C (fan)/Gas4.
- Mix together the eggs, egg yolks and sugar. Melt the chocolate and butter together over a pan of slightly simmering water (bain-marie). Once melted, mix with the egg mixture. Fold in the flour and cocoa powder. Pipe the mixture into the prepared ramekins and bake for 11 mins.
- To serve, turn the fondants out onto a plate and serve with vanilla ice cream, raspberry purée, and fresh, seasonal berries.
