- 100g butter, diced, plus extra for greasing
- 75g plain flour, plus extra for dusting the moulds
- 100g dark chocolate
- 125g sugar
- 2 eggs
- Double cream & chopped, toasted almonds, to serve
Prep: 30 mins + chilling | Cook: 10-12 mins
1. Rub some butter onto the insides of four heatproof ramekins or pudding moulds. Sprinkle a pinch of flour into each ramekin/mould and tip and roll to coat the insides of the ramekins/moulds with the flour. Pop to one side.
2. Half fill a pan with water and set it on the hob. Warm the water to a simmer. Tip the dark chocolate and diced butter into a heatproof bowl. Put the bowl on top of the pan, making sure the water doesn't touch the base of the bowl, then remove the pan from the heat. The residual heat from the water will melt the chocolate and butter. Stir occasionally till smooth and combined. Once melted, transfer the bowl to a worktop and allow to cool.
3. Meanwhile, tip the sugar into a mixing bowl. Crack in the eggs. Beat the sugar and eggs together with electric beaters or a whisk, till creamy and thick in texture. Sift the flour into the bowl and beat it into the eggs and sugar. Use a spatula to fold in the melted chocolate and butter, till just combined. Pour the chocolate batter into the greased moulds and pop them in the fridge for 30 mins (you can leave them overnight, if you want to make them ahead).
4. Preheat your oven to 200°C/Fan 180°C/Gas 6. Place the fondants on a baking tray and slide them into the oven. Bake for 10-12 mins, till the fondants have set tops, and the edges are starting to release from the moulds. Rest for 1-2 mins. When you're ready to serve them, carefully turn the fondants out onto plates, or enjoy them eaten straight from the ramekins. Serve with double cream and a scattering of chopped, toasted almonds.