A french classic. Make them a few hours in advance, chill and bake just before serving.
Makes 6 chocolate fondants. You’ll need 6 ramekins
Vegetable oil to grease the ramekins
275g dark chocolate (70% cocoa solids)
225g unsalted butter
350g caster sugar
1 teaspoon vanilla extract
5 eggs, beaten
200g plain flour, sifted
Small pinch of salt
1. Preheat the oven to 180C/350 F/Gas 4. Brush the ramekins with oil.
2. Melt the chocolate and butter in a saucepan over a low heat. Remove the saucepan from the heat and add the caster sugar and vanilla extract. Leave to cool slightly (if you add eggs to the hot chocolate mixture, the mixture will stiffen).
3. Whisk the eggs into the chocolate mixture a little at a time. When incorporated, fold in the flour and salt with a large spoon, keeping as much air in the mixture as possible, until you can see no traces of flour.
4. Spoon the mixture into the ramekins so they are three quarters full. Place the ramekins on a baking tray and bake for 12-13 minutes – you will know they are done because they will be puffy on top. Serve warm.
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