Chocolate Fondant


190 g chocolate

160g butter

220g caster sugar

90g strong plain flour

5 medium or 4 large eggs

some Cocoa powder

6 aluminium pudding tins or ramekins



Heat your oven to 180°C

Brush the pudding tins or ramekins with softened butter using a brush and upward strokes.  Dust to coat with a little cocoa powder to prevent sticking.

Melt the chocolate and butter together in a heat proof bowl placed over a pan of boiling water. Take off the heat and leave to cool a little.

Beat the eggs in a separate bowl, adding sugar and beating until light and fluffy.

Combine the egg and the chocolate-butter mixture so they are both in the same bowl

Sieve the flour into the chocolate mixture and fold until there are no lumps.

Pour into the prepared moulds and place in the oven for 8-10 minutes

The fondants should be puffed up, be slightly wobbly but with a crust on top.  If serving out of the baking mould, loosen with a palette knife and flip out on to a plate. When cut open it should have a soft oozing middle.