Perfect Chocolate Fondants

Ingredients...

- 200g good dark chocolate, between 70%-80% cocoa, chopped into pieces
- 200g butter, cut into small pieces
- 50g melted butter, for brushing
- 6 tbsp cocoa powder, for dusting
- 4 large eggs
- 4 yolks
- 200g golden castor sugar
- 200g sifted plain flour
- 12 (125ml) muffin moulds



How to...

1. Get the chocolate sauce ready. Place a bowl over a pot of simmering water and melt the chocolate and butter together, stirring until smooth and incorporated. Once combined, leave the chocolate aside to cool for at least 10minutes.

2. Prepare the moulds. Start by brushing 6 moulds with melted butter in a upstroke motion before placing them in the freezer. Repeat for the remaining 6. Retrieve the first set of mould when the second set goes in.

3. Brush moulds with a second coat of butter before dusting with cocoa powder. Hold the mould at an angle above the bowl of butter and spoon on cocoa powder as you rotate the tin. Shake off excess cocoa into the bowl.

4. Using an electric whisk, whisk eggs, extra yolks and sugar until thick and pale for about 7minutes.

5. Add flour and beat until incorporated, about 10 seconds.

6. Pour melted chocolate into the batter slowly. Mix batter until it forms a loose consistency, then pour fondant batter into a jug. Divide the batter equally.

7. Preheat oven to 200C and bake on middle rack for 7 mins.