INGREDIENTS :
For the chocolate fondant:
- 200g dark chocolate (70% cocoa)
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 4 large egg yolks
- 200g plain flour
For serving:
- Vanilla ice cream (1 scoop per serving)
HOW TO MAKE:
1. Preheat the oven:
Preheat your oven to 200°C (180°C fan) or 400°F.
2. Prepare the ramekins:
Grease 6-8 ramekins with butter and dust with cocoa powder to prevent sticking.
3. Melt the chocolate and butter:
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water (double boiler method). Stir until smooth and fully combined, then remove from heat and let it cool slightly.
4. Combine sugar and eggs:
In a separate bowl, whisk together the caster sugar, eggs, and egg yolks until light and fluffy.
5. Mix in the chocolate mixture:
Gradually add the melted chocolate and butter mixture into the sugar and egg mixture, stirring continuously until well combined.
6. Fold in the flour:
Sift the plain flour over the mixture and gently fold it in until just combined. Be careful not to overmix.
7. Fill the ramekins:
Divide the batter evenly among the prepared ramekins.
8. Bake:
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft and gooey.
9. Serve:
Allow the fondants to cool in the ramekins for 1-2 minutes. Then, carefully run a knife around the edges and invert each fondant onto a plate. Serve immediately with a scoop of vanilla ice cream on the side.
Enjoy your warm, gooey chocolate fondant with the cold, creamy contrast of vanilla ice cream with love of The Recipe Station!