| Cook Time | 14 minutes |
| Servings | serves |
Ingredients
- 90 grams Unsalted Butter plus additional for greasing
- 90 grams Dark Chocolate such as Callebaut 811
- 2 Eggs
- 2 Egg Yolks
- 75 grams Caster Sugar
- 40 grams Plain Flour
- Whipped Cream to serve
- 1 glass Porter or other Good Beer
Ingredients
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Instructions
- Grease 4 moulds really well. I use small stainless-steel rings that are 75mm diameter and 40mm high. If you don't have these, use souffle ramekins or oven-proof teacups.
- Preheat oven to 180°C. Place butter and chocolate in a heat-proof bowl over a saucepan of boiling water and stir until melted and smooth. While this is happening, whisk eggs, egg yolks and sugar together
- until thick and pale. Gently fold in the chocolate, then carefully fold in the flour.
- Spoon mixture into your prepared containers and bake for 12-14 minutes. They are ready when the fondant is set and looks like a baked cake, but when you gently push with your finger you can feel a liquidy middle that is just waiting to burst out.
- Turn your hot fondants oh-so-gently onto plates and serve with a dollop of whipped cream and a glass of porter on the side.
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