Prep time: 5 mins Cooking time: 45 mins Makes 4
SILVENA SAYS: This is tricky, but it’s for the special one in your life! Follow the recipe step by step and you will get great results
50g melted butter, for brushing cocoa powder, for dusting 200g good-quality dark chocolate, chopped into small pieces 200g butter, chopped into small pieces 200g golden caster sugar 4 eggs 4 egg yolks 200g plain flour Single cream, to serve Berries to serve
1 Brush melted butter all over the inside of four ramekins. Dusk each with a little cocoa on all the sides and bottom. Tap any excess cocoa back into the jar.
2 Place a bowl over a pan of gently simmering water, then slowly melt the chocolate and butter together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3 In a separate bowl, whisk sugar, eggs and egg yolks together until thick and pale and the whisk leaves a trail. You don’t want it to be stiff, it should still be fluid. Sift the flour over the eggs, then beat together.
4 Pour the melted chocolate into the egg mixture in thirds, beating well each time, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5 Spoon the batter into the ramekins and chill for at least 20 mins or up to overnight.
6 Preheat the oven to 200°C. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of the ramekins. Remove from the oven, then leave to sit for a minute before turning out. (If you let them sit longer, the centre will dry up and it will be like a cake.)
7 Gently unmould the fondants and drizzle cream over. Garnish with berries and serve immediately.