- 150g butter, plus extra for greasing
- 25g Cocoa powder, plus extra for dusting moulds
- 150g Kokoa Collection Venezuela 58%, roughly chopped
- 90g plain flour
- 200g golden caster sugar
- 3 eggs and 3 yolks
Preheat the oven to 190˚C
Grease 4 x 220ml ramekins with butter and dust with a little cocoa powder, place them on a baking sheet and refrigerate until needed
in the microwave slowly melt the chocolate and cubed butter together giving it 30 second bursts take the bowl out of the microwave and stir repeat until smooth. Cool for about 5 mins.
Sift the flour over the mix then whisk it in.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; (I use an electric hand whisk.)
Pour the melted chocolate and butter mix into the egg mixture a 1/4 at a time, whisking between each addition, until all the chocolate is added and the mixture is completely combined into a batter.
Pour the chocolate mixture into the prepared ramekins, dividing equally Chill for at least 20 mins or up to the night before.
The fondants can now be frozen for up to a month and cooked from frozen. (add 5 mins to baking time)
Put the fondants on a baking tray, then cook for 9-11 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. 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 moulds.
Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.