Cocoa powder for dusting 50g butter for coating 200g Dark Chocolate, broken into small pieces 200g softened Butter 200g Light Brown Sugar 4 whole eggs 4 extra egg yolks 200g plain flour
Enjoy with 'Love Game' designed by the Strait & Narrow
This gooey, devilish dessert is easier than it looks! Follow my simple recipe for a sure crowd-pleaser.
Start off by prepping your moulds. Using heatproof cups or ramekins smear a generous amount of butter around the whole of the inside and add a spoonful of cocoa powder, turning the cup to coat the buttered sides & bottom. Tap away the excess cocoa powder and repeat with the rest of the cups.
Place a glass bowl over a pan of 'barely' simmering water and add the chocolate & butter. Gently melt & combine together with a wooden spoon. Leave to cool whilst you get to work on the next part of the dish.
Take a large glass bowl and whisk the eggs & sugar until light and fluffy. Sift the flour into the egg & sugar mixture and fold together. Add the chocolate mixture to the mixture in thirds and fold together until fully combined.
Fill the cups 2/3 full with the chocolate mixture and place in the fridge for at least an hour. This can be done the morning or day before serving. Remove from the fridge & place in a 180ºc fan assisted oven and bake for around 10-12 minutes until the tops of the fondant have formed a crust. Remove from the oven and sit to one side for 1 minute before tipping them from their moulds. To serve, carefully tap the fondant out of its mould and place on a plate adding a dollop of crème fraiche or a scoop of your favourite ice cream.