Divine Chocolate Fondant
Author
Alan Coxon
Preperation & Quantity
Serves 4
Cooking time 8 mins at 200c
Ingredients
125g unsalted butter
125g Divine 70% Dark Chocolate
60g Fairtrade caster sugar
3 small fresh free range eggs
3 egg yolks
100g plain sieved flour
1 tblsp dark Divine Cocoa Powder
[ plus butter for greasing and extra cocoa for dusting]
Method
Preheat the oven to 200c 400F gas mark 6
Melt the butter and Divine chocolate together. Whisk together the sugar and eggs and egg yolks until light and pale. Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon. Lightly but thoroughly butter 4 oven proof individual dariole moulds and dust lightly with the extra Divine cocoa powder. Place onto an ovenproof tray and bake in a pre-heated oven at 200c for approx 8 mins. When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates…the centre should still be soft and lusciously saucy. Serve with thick cream, crème fraiche or vanilla ice cream
Photography by Diane Heierli