CHOCOLATE FONDANTS

The perfect chocolate fondant holds its shape when you turn it out onto the plate but releases a stream of molten chocolate as you cut into it. The trick to getting it right (and impressing your friends) is all in the timing, so once the fondants have been in the oven for 15 minutes, check to see if the edges have formed a crust while the centres are still a little wobbly when you shake them. If this isn’t the case, return them to the oven and keep checking until it is. Serves 4 (easily doubled)

150g (5½oz) butter, plus extra for greasing

150g (5½oz) dark chocolate (60-70 per cent cocoa solids), roughly chopped 75g (2¾oz) plain flour

3 large eggs

3 large egg yolks

200g (7oz) caster sugar

Vanilla ice cream, crème fraîche or whipped cream, to serve Preheat the oven to 190°C/fan 170°C/ gas 5. Grease 4 x 220ml (8fl oz) dariole moulds or ramekins with butter, place them on a baking sheet and set aside.

Put the butter and chocolate in a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water) and leave until melted, stirring occasionally.

Remove from the heat, sift the flour over and whisk it in. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture until combined and smooth. Pour the chocolate mixture into the prepared moulds or ramekins, dividing evenly.

Bake for 15-20 minutes – the fondants are ready when the edges have formed a crust but the centre is still a little wobbly. Remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould. Carefully remove each fondant from its mould, place on to a serving plate and serve immediately with vanilla ice cream, crème fraîche or whipped cream.