Chocolate Fondant

by | Sep 4, 2020 | Desert & Bread, From the Kitchen

Ingredients

Serve 4-6

  • 100g dark chocolate
  • 100g butter
  • 85g muscovado sugar
  • 3 eggs, beaten
  • 100g Cake flour sifted
  • 2 tablespoon cocoa
  • Pinch salt

Method

  • Heat the oven to 180 C. Spray ramekins and Set aside.
  • Melt the chocolate and butter gently in a bowl over boiling water. Do not let the bowl touch the water.
  • Beat the eggs and sugar until double in size and foamy.
  • Combine the flour, cocoa and salt and set aside.
  • Mix in the chocolate and butter mixture to the eggs.
  • Fold in the dry ingredients to the wet ingredients and mix until just combined
  • Divide between the ramekins – each one two thirds full. Place on the middle shelf of the oven and cook for 10 -12 minutes until firm but still wobbly.
  • Serve immediately with ice cream or cream.
Chocolate Fondant
Chocolate Fondant
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