Ingredients: (serves 4)
- Baking spray, to spray ramekins
- 200g quality dark chocolate, chopped into small chunks
- 200g butter, chopped into small chunks
- 200g caster sugar
- 4 egg whites and 6 egg yolks
- 200g plain flour
- Place a bowl over a pot of barely simmering water, then slowly melt the chocolate and butter together. Make sure the bowl does not touch the water. Remove bowl from the heat and stir until smooth.
- In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if possible. Sift the flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined with a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the ramekins. The fondants can now be frozen for up to a month and cooked from frozen. Or if you are making it for that night, its ready to bake straight away!
- Place the fondants on a baking tray, then cook until the tops have formed a crust and they are starting to come away from the sides of their ramekins. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the ramekins and serving on a small plate with fresh berries and frozen yoghurt.
Place on Crisp Tray, Roast, and Bake, select bake, set temperature, weight and push start. Bake for 15-20 minutes.
Paired with Delehim Pinotage