Ingredients
90g dark chocolate
75g butter
3 eggs
30g sugar
1tbsp plain flour
Preparation
Melt the chocolate over a Bain Marie, or in a bowl over a saucepan of boiling water Melt the butter in a separate saucepan Separate the eggs; both the yolks and whites will be used Beat the egg yolks with two-thirds of the sugar until a pale cream colour Sieve the flour and fold the flour into the egg yolk and sugar mixture
Tips: When folding eggs or flour into a mixture remember: Always use a metal spoon Move the spoon in figure of 8, this allows the mixture to hold onto trapped air, which when heated will expand and cause the fondant to rise
Fold the melted butter into the flour, egg yolk and sugar mixture Whisk the egg whites until they appear, soft, white and fluffy Add the remaining sugar to the whisked egg whites Continue to whisk the egg white until they make stiff peaks Stir the melted chocolate, which has cooled, into the egg yolk mixture Fold the egg whites into the egg yolk mixture Grease 4, 150ml ramekins with butter and spoon some mixture into each, leave approximately 2cm from the top of each ramekin Hold in a fridge until ready to cook, these can be made the day before Preheat the oven 200°C/ 400°F/ Gas mark 6 Cook the chocolate fondant for 7-9 minutes, it will appear risen and a soft crust will have formed
