- 6
Ingredients
- 220 g unsalted butter
- 1 teaspoon of unsweetened cocoa powder, for dusting
- 250 g dark chocolate (70% dark or higher), chopped
- 4 large eggs
- 4 large egg yolks
- 2/3 cup sugar
- 1/3 cup plain flour, sifted
- Crème fraîche and icing sugar for serving
Preparation
Step 1
Preheat the oven to 200 degrees Celsius. Lightly spray six medium sized ramekins with canola oil and dust with cocoa powder.
Place the chocolate and butter into a saucepan and stir over medium heat. Be careful not to burn the chocolate and reduce heat to low until mixture is smooth.
Melt chocolate and butter over medium heat
Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes.
Beat eggs, egg whites and sugar. Fold in the melted chocolate mixture. Add melted chocolate to egg mixture
Add the flour and whisk until smooth.
Pour into the prepared molds, dividing equally.
Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides. Let the fondants rest for 3 to 4 minutes.
To serve, tip the moulds onto a plate and lightly tap the bottom to release fondants. Add a dollop of crème fraîche to the side and dust with icing sugar.