CHOCOLATE FONDANTS

CHOCOLATE FONDANTS 

This is one of my favorite dessert recipes to wolf down on a cold winters night. Its important to use good quality dark chocolate 60% - 70%, iv tried it with normal milk chocolate and was very sickly. 

INGREDIENTS

- 200g 70% Chocolate ‘Green & Blacks’
- Cocoa powder for dusting
- 50g melted butter for brushing
- 200g unsalted butter (room temp)
- 200g caster sugar
- 200g Plain flour
- 4 eggs and 4 yolks (room temp)

HOW TO:

1. Melt 50g of butter in a mug and brush the melted butter into the ramekins. After one coat pop them into the fridge or freezer to harden. Take out and brush another layer of butter. Add 1tps of coca powder into the ramekins, tip and turn the cocoa inside till it covers all the buttered sides.

2. Melt 200g of chocolate in a bowl over a pan of simmering water ‘don’t let the bowl touch the water, this will make the bowl too hot and burn the chocolate’. Add 200g of butter & pinch of salt into the melting chocolate. After its all melted and smooth take off the heat and leave for 10 minuets to cool a little.

3. Whisk 4 eggs, 4 yolks and 200g of caster sugar together in a separate bowl till thick and pale. Sift 200g plain flour into the mixture and beat till all combined.

4. Slowly pour the melted chocolate into the batter while beating on a medium speed.

5. Pour the mixture into ramekins and put into the fridge for 15-20mins. You can even make them in advanced and leave in the fridge, just let them sit in room temp for 5 minuets before cooking.

6. Take ramekins out of the fridge, place onto a baking tray and whack them into the oven for 12-15mins at FAN180c/200c.Gas6.

7. Leave to cool for 5 mins before turning them out into a t-towel, then place the right way up on a plate. 

Serve with good quality vanilla ice cream :)