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This classic chocolate dessert has a wonderfully light sponge, concealing a rich, gooey sauce that is guaranteed to please any chocolate lover.
- 1 egg yolk
- 2 whole eggs
- 40g caster sugar
- 65g unsalted butter
- 65g dark chocolate (70% cocoa solids)
- 15g plain flour
- 7g cocoa powder
Preparation Time: 15 minutes (+ 1 hour chilling)
Cooking Time: 10 minutes
- Put the whole eggs, the egg yolk, the sugar, flour and cocoa powder into a mixing bowl.
- Whisk the ingredients together until there are no lumps left in the mixture.
- Put the butter into a small saucepan over a low heat until the butter has melted and is only just beginning to bubble.
- Remove the pan from the heat, put in the chocolate and stir it until all of the chocolate has melted.
- Whilst whisking the mixture in the bowl, slowly pour in the melted chocolate/butter mixture until it has all combined.
- Pour the mixture into a pouring jug.
- Grease the inside of your moulds with butter or vegetable oil, put them onto a baking tray and then pour the chocolate mixture into them until it comes to ⅔ of the way up the side.
- Cover the moulds with a piece of cling-film/plastic-wrap and put the them, on the baking tray, into the fridge for 1 hour.
- Preheat the oven to 180°c (it must be at 180°c, do not trust your oven, use an oven thermometer).
- Take the tray out of the fridge, remove the cling-film/plastic-wrap and put them into the oven for 10 minutes.
- Remove the fondants from the oven, tip them out onto plates and serve. We served it with a ball of vanilla ice cream.
- Chilling the fondants during step 8 helps the centre to remain liquid by slowing the rate at which the heat penetrates the middle of the fondant when it is being cooked in the oven.