A good chocolate fondant is hot and intense with a meltingly soft centre.
- 110 g butter
- 200 g dark chocolate, broken into pieces
- 3 eggs, separated
- 110 g caster sugar
- 30g plain flour
- Pouring cream, to serve
- Preheat the oven to 180C/350F/Gas 4.
- Generously butter 4 pudding basins or ramekins.(using 25g)
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Remove from the heat and whisk in the remaining 85g of butter until melted.
- Set aside.
- Place the egg whites in a bowl and whisk until stiff peaks have formed. Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
- In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the sieved plain flour.
- Fold in the meringue and use to fill the prepared individual basins two-thirds full. Arrange on a baking tray and bake for 12 minutes until well risen but still with a slight wobble in the middle.
- To serve, leave to settle for a minutes and carefully invert on your serving plate.