(don’t be afraid, just try it)

Makes 2:

60g Lindt dark chocolate or Lindt dark couverture

60g unsalted butter, diced

60g castor sugar

1 free range egg

1 free range egg yolk

pinch of sea salt

1 tbsp cake flour

1 tbsp butter for coating

1 tbsp cocoa powder for dusting

Preheat the oven to 200 deg C

Put an oven tray on the middle shelf

First, thoroughly coat the inside of your ramekins with butter. Then put a tbsp of cocoa into one. Turn it while tipping the powder into the other – this way getting an even coating inside of both. Tap out any excess cocoa.

Fondant_Choc in ramekin

Slowly melt the butter and broken up chocolate over a pot of gently simmering water, being careful not to let the steam get into the mixture or to touch the water.

Fondant_Whisking

Meanwhile, vigorously whisk the sugar, eggs and salt together until the top of the mixture looks pale and fluffy when it’s left to sit a bit.

Not too much – it should take about 4 minutes by hand and less than a minute with an electric beater

Fondant_Pouring

Fold in the slightly cooled chocolate mixture.

Sift in the tablespoon of flour, mix gently and pour into the ramekins.

Fondant_Pouring into ram

Cook for 10 – 12 minutes on the preheated tray, or refrigerate and use within 24 hours.

You can also freeze these for up to a month, and cook for 16 mins from frozen.

They are done when the top forms a slight crust or when you can smell them. Not the smell of smoke, but the smell of yummy.

Tip them out by putting a plate on top and inverting.

I like to serve them with vanilla ice cream and fresh raspberries or strawberries.

Hello chocolate heaven!

Written by Paula Johnson

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