Chocolate Fondant

Call it predictable but a chocolate fondant is a winning dessert on Valentine’s Day – and a hit with the ladies. Always. As long as you can master that perfect oozing middle, you’re onto a standout, crowd-pleasing pud. Here’s our faultless recipe...

INGREDIENTS

Serves 4

25g unsalted butter at room temperature, plus extra for greasing
175g dark chocolate (at least 70%)
75g caster sugar
2 large eggs
25g plain flour
½ tsp vanilla extract

4 x 160ml ramekins are required for this recipe.

METHOD

Preheat the oven to 200ºC/400ºF/gas 6, and place a baking tray in the oven to heat up (if cooking immediately)
Grease your ramekins
Break up the chocolate and soften in a bain marie, until just melted
Remove from the heat and leave to cool slightly
Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time
Stir in the flour until just combined, then gently mix in the melted chocolate. (The mixture should thicken quite a bit at this point)
Add the vanilla and a pinch of sea salt
Divide between the moulds and place on the preheated baking tray (if cooking immediately)
Bake just before serving for 8 minutes.
Serve with ice cream, fresh mint, and berries.