Ingredients
- 50g unsalted butter, plus extra to grease
- 2 tsp cocoa powder, to dust
- 50g good quality bitter chocolate (minimum 70% cocoa solids)
- 1 free range egg
- 1 free range egg yolk
- 60g caster sugar
- 50g plain flour, sifted
- Icing sugar, to dust
- Vanilla ice cream to serve
Method
- Preheat oven to 160°C/Gas 3.
- Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess. It sometimes pays to do this process twice to prevent the fondant sticking once cooked.
- Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
- Whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
- Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a scoop of vanilla ice cream, 3 raspberries, and garnish with some sugar work.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793