Eric Lanlard's hot chocolate fondant recipe

1. 1

   Preheat the oven to 200C (fan 180C)/400F/gas mark 6.

2. 2

   Thoroughly butter four 200ml (7fl oz) ovenproof moulds (dariole moulds preferably), and dust lightly with the extra cocoa powder.

3. 3

   Melt the measured butter and the chocolate together in a bowl over a bain-marie (double boiler, or a suitable saucepan with simmering water).

4. 4

   The water must not touch the base of the bowl.

5. 5

   In a large bowl, using an electric hand whisk, beat together the sugar, eggs and egg yolks until light and pale.

6. 6

   Pour the melted butter and chocolate over the egg mix and then fold in the sifted flour and measured cocoa using a metal spoon.

7. 7

   Place the individual moulds on to a baking sheet.

8. 8

   Pour the mixture into the prepared moulds, and bake in the preheated oven for approximately 8 minutes.

9. 9

   When the outside is crisp to the touch, loosen the edges with a knife and carefully turn out of the moulds on to the serving plates.

10. 10

    The centre should still be soft and lusciously saucy - just like me!

11. 11

    Serve with thick cream, creme fraiche or vanilla ice-cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.