Classic Chocolate Fondue
- Ready In:
- 140 g unsalted butter, plus extra for buttering ramekins
- 100 g plain flour, plus extra for dusting ramekins
- 140 g dark chocolate (70 per cent minimum cacao)
- 85 g caster sugar
- 3 eggs
- 3 egg yolks
- cocoa, to serve (or icing sugar)
- cream, to serve
- Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water. Melt until thick and glossy.
- Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage – it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
- Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
- Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.
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