Classic Chocolate Fondue

1. 1

   Preheat the oven to 180u00b0C 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.