Cho­co­late fon­dant

Prep time: 5 mins Cook­ing time: 45 mins Makes 4

Friday - - Good Food -

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.

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