-
1
Melt the chocolate over a Bain Marie, or in a bowl over a saucepan of boiling water
-
2
Melt the butter in a separate saucepan
-
3
Separate the eggs; both the yolks and whites will be used
-
4
Beat the egg yolks with two-thirds of the sugar until a pale cream colour
-
5
Sieve the flour and fold the flour into the egg yolk and sugar mixture
-
6
Tips:
-
7
When folding eggs or flour into a mixture remember: Always use a metal spoon
-
8
Move the spoon in figure of 8, this allows the mixture to hold onto trapped air, which when heated will expand and cause the fondant to rise
-
9
Fold the melted butter into the flour, egg yolk and sugar mixture
-
10
Whisk the egg whites until they appear, soft, white and fluffy
-
11
Add the remaining sugar to the whisked egg whites
-
12
Continue to whisk the egg white until they make stiff peaks
-
13
Stir the melted chocolate, which has cooled, into the egg yolk mixture
-
14
Fold the egg whites into the egg yolk mixture
-
15
Grease 4, 150ml ramekins with butter and spoon some mixture into each, leave approximately 2cm from the top of each ramekin
-
16
Hold in a fridge until ready to cook, these can be made the day before
-
17
Preheat the oven 200u00b0C/ 400u00b0F/ Gas mark 6
-
18
Cook the chocolate fondant for 7-9 minutes, it will appear risen and a soft crust will have formed
