Dark chocolate fondant
Deliciously moreish enjoy with fresh or whipped cream (& a scoop Ice cream).
250g dark chocolate
100g butter plus extra to grease the ramekins
4 large eggs, separated
25g flour Cocoa powder to coat the ramekins
Melt the chocolate and butter over a bain-marie. Whisk in the egg yolks until smooth.
In a separate bowl, add a bit of the chocolate mixture to the flour and whisk until smooth with no lumps.
Return to the chocolate mix, whisking it through once again.
Whisk the egg whites separately to a stiff peak and fold through the chocolate mix when cold.
Brush six medium-sized ramekins with softened butter and then coat with cocoa powder, making sure any excess cocoa powder has been knocked out.
Pipe the mix into the ramekins until about three-quarters full. Bake at 180°C for about six minutes.
Turn out and serve.