- 90g Caster Sugar
- 150g Unsalted Butter plus extra for greasing
- 150g Dark Chocolate (70% Cocoa Solids)
- 3 Free Range Egg Yolks
- 3 Free Range Eggs
- 1 tbsp Plain Flour
- Pre-heat the oven to 165 degrees celsius (fan-assisted oven), or equivalent.
- Using the extra butter, grease four large ramekins, or dariole moulds and set aside.
- Chop the butter into small cubes and break up the chocolate.
- Place the caster sugar, butter and chocolate into a heatproof bowl, over a pan of simmering water. The water must not touch the bowl.
- Simmer gently, until the butter and chocolate have melted and then remove the bowl from the pan.
- Whisk the melted ingredients together.
- Add the egg yolks and the whole eggs and beat well, into the chocolate mixture once it is cool.
- Fold the flour into the chocolate mixture with a metal spoon.
- Pour the mixture into the ramekins, or dariole moulds and fill up to three quarters of the moulds.
- Place the moulds into the fridge for about 20 minutes and once chilled remove from the fridge and place onto a baking tray.
- Cook for 10 minutes and then remove from the oven.
- These can either be served straight in the ramekin, or if you have made them in a dariole mould, you can turn them out onto individual plates.
- Serve with double cream, whipped cream or clotted cream.
- If you want to make these in advance, just keep them in the fridge and then remove 30 minutes before cooking them in the oven.
- When you place your spoon into the chocolate fondant, it should have a melting molten middle.
- If you're making this dessert for just two people, then by all means halve the recipe, alternatively, have the extra two for breakfast!