50g/2oz good quality bitter chocolate (min 70% cocoa solids), in pieces
1 egg
1 egg yolk
50g/2oz caster sugar
50g/2oz plain flour
Instructions
Heat over to 160C/fan 140C/gas 3. Butter two large ramekins,
about 10cm in diameter, then dust liberally with cocoa. Slowly melt
the chocolate and butter in a small bowl over a pan of hot water,
then remove from the heat and stir until smooth. Leave to cool for
10 mins.
Using an electric whisk, whisk the whole egg, egg yolk and sugar
together until it is pale and thick, and holds a trail, then fold in the
chocolate mixture.
Sift the flour over the mixture and gently fold in, using a large
metal spoon. Divide between the ramekins and bake for 12 mins
until set with the slightest wobble in the middle.
Serving
Suggestions
Turn the fondants out onto warmed plates and serve immediately.
Originally Submitted
9/1/2009
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