Preparation time: 30 minutes
Cooking time: 15 minutes
Adapted from: The Guardian
The mix for these is dead easy to make, but the cooking time for the perfect fondant is going to be largely down to which particular oven and ramekins you use. The original recipe quotes 14 minutes from the fridge, whereas in my oven with my thicker ramekins it takes about 16 (unsure how much when fresh, more than 12 minutes though).
- 60 g unsalted butter, plus extra to grease.
- 1 tbsp cocoa powder
- 60 g dark chocolate (80% cocoa solids minimum)
- 1 egg and 1 egg yolk
- 60 g caster sugar
- 1 tbsp plain flour
- Pre-heat the oven to 200°C (180°C for fan ovens) if cooking immediately, and put a baking tray on the middle shelf. Butter the inside of 2 small ramekins or pudding moulds, and then put the cocoa in each and turn it to coat the inside generously - if you don't have enough cocoa powder coating the edge you won't be able to turn out the fondant.
- Melt the chocolate and butter together in a bain marie.
- Whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Fold in the melted chocolate and butter, and then the flour. Pour into the ramekins (the mix will rise by about half a centimetre). Refrigerate or freeze for later if desired.
- Put on to a hot baking tray and cook until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve either in the ramekins or turned out onto plates.