The nemesis of many of cook however these chocolate fondants are really quick and easy to make, taste delicious and are well worth giving a try. They can be made in advance and chilled before cooking and popped in the oven whilst clearing away your main course. This recipe can be easily doubled.
- 2 large eggs – choose free range eggs from one of our many New Forest Marque egg producers*
- 50g soft brown sugar
- 1 dessertspoon (10ml) plain flour plus extra for preparing the moulds
- 1 dessertspoon (10ml) cornflour
- 140g Dark chocolate
- 110g butter plus extra for greasing
- 30ml double cream plus extra to serve (optional)
- cocoa powder to dush
- fresh raspberries (optional) to garnish
Preparation time – 10 mins
Cooking Time 6-8 mins if cooking straight away, 10-12 minutes if cooking from chilled
Make 4 fondants
- Preheat oven to 180C/350F/Gas Mark 4
- Grease and dust with flour four dariole moulds or ramekins
- Beat the eggs and sugar together until thoroughly combined. Sieve the flour and cornflour together, add to the mixture and continue to beat.
- Melt the chocolate, butter and cream over a pan of simmering water or carefully in a non-metallic bowl in the microwave until just melted
- Pour the chocolate cream into the sponge mixture and mix until you have a smooth paste
- Fill the moulds (if making in advance put in the fridge then add 5-6 minutes to cooking time later on) or if cooking straight away put in the oven and cook for 6-7 minutes
- The cakes should be very soft to the touch. Turn out of the moulds, dust with cocoa powder and serve straight away.
- Wait for the gasps when the molten chocolate oozes out!
Delicious served with cream and maybe some early raspberries.