Melting Chocolate Fondants

Ingredients:

45g unsalted butter, (plus extra for greasing)
1 whole egg and 1 egg yolk
20g whole meal plain flour
20g caster sugar, plus extra for dusting
50g dark chocolate (70% minimum cocoa solids)
2 x Pyrex Classic Ramekins

- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Heavily grease 2 x 9cm Pyrex Ceramic Ramekins with unsalted butter and dust the inside with caster sugar, gently tapping out any excess.
- Beat the whole eggs and egg yolks with the caster sugar, whisk, until light and fluffy, taking approximately 8-10 minutes.
- Melt the chocolate and butter together in a bain-marie, over a pan of simmering water, being careful not to let the chocolate get too hot as it will burn and taint the flavour.
- When the egg mixture is sufficiently aerated gently fold in the flour. Take a small amount of egg mixture and beat it into the melted chocolate, then carefully fold the chocolate mixture to the remaining egg mixture.
- Fill each Ramekin with the fondant mixture and bake in the oven for 11 minutes. Serve immediately, dusted with cocoa powder if desired.