Categories: July

Ingredients

• 125g plain chocolate (at least 70% cocoa solids), finely chopped
• 125g unsalted butter, diced, plus extra for greasing
• 75g plain flour
• 15g cocoa powder, plus extra to coat
• 1/2 tsp baking powder
• 100g icing sugar
• 2 large eggs, plus 1 large egg yolk

Directions

1. Put the chocolate and butter in a stainless-steel bowl resting over a pan of simmering water. Stir frequently, until melted and completely smooth. Set aside.

2. Sieve the flour, cocoa and baking powders into a bowl and set aside. Sieve the icing sugar into another large bowl, add the eggs and egg yolk and whisk for a few minutes, until light and pale.

3. Whisk the chocolate mixture into the egg and icing sugar mixture, until well combined. Using a large metal spoon, fold in the dry ingredients until just smooth (the fondant base should become slightly stiffer).

4. Grease 4 × 150ml ramekins with butter. Coat the insides with cocoa powder, then tip them upside-down and tap firmly to discard the excess. Put on a tray and chill for 5 minutes. Spoon the fondant mixture into each mould and level the surface. You can chill them until required, or even overnight.

5. Preheat the oven to 200˚C/fan 180˚C/gas 6. Place the ramekins on a baking sheet and bake in the hot oven for 9-11 minutes, until risen. Serve the chocolate fondants in the ramekins with scoops of vanilla ice cream.

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