Dark Chocolate Fondant

Charmaine Lu -
  • 50g butter
  • 1 tbsp cocoa powder for dusting
  • 50g dark chocolate, chopped
  • 1 egg, plus 1 yolk
  • 25g sugar
  • 1 tbsp plain flour
  • Preheat the oven to 200C and grease 2 x 150ml fondant moulds with a little butter. Add the cocoa powder the moulds to evenly coat, then discard any excess cocoa.
  • Melt the butter and chocolate together in a bowl set over a pan of simmering water and stir in a pinch of salt. Set aside to slightly cool. Whisk the egg, egg yolk and sugar until tripled in volume, then gently fold in the flour. Carefully fold the egg mixture into the chocolate, then divide between the two moulds. Bake for 10 mins - you want a crust on the top but a slight wobble in the middle. Turn out onto serving plates, dust with a little cocoa and serve warm.
25 mins
2 serving