Chocolate fondants

THE perfect chocolate fondant holds its shape when you turn it out on to the plate but releases a stream of molten chocolate as you cut into it with a spoon. The trick to getting it right (and impressing your friends) is all in the timing, so once 15 minutes of the cooking time has passed, check the fondants by shaking them gently – they are ready when only the centre moves a little. If this isn’t the case, return them to the oven and keep checking until it is. SERVES 4 . . . easily doubled.

● 150g butter, plus extra for greasing

● 150g dark chocolate (60–70 per cent cocoa solids), roughly chopped or broken into small chunks ● 75g plain flour ● 3 large eggs ● 3 large egg yolks ● 200g caster sugar ● Vanilla ice cream, creme fraiche or whipped cream, to serve Preheat the oven to 190c/170c fan/ gas 5. Grease 4 x 220ml dariole moulds or ramekins with butter, place them on a baking sheet and set aside.

Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally. remove from the heat, sift over the flour and then 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 smooth and well mixed.

Pour the chocolate mixture into the prepared dariole moulds or ramekins, dividing evenly. Bake for 15-20 minutes — the fondants are ready when you shake each one gently and only the middle moves a little.

remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould, if necessary.

Carefully invert each fondant on to a serving plate and serve immediately with creme fraiche, whipped cream or vanilla ice cream.