(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.


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


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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