Chocolate Fondant Cakes

{113 g} 4 6 8

Servings

25 g 30 g 50 g

butter,melted for brushing in ramekins

cocoa powder for dusting

100 g 150 g 200 g

dark chocolate

100 g 150 g 200 g

butter

100 g 150 g 200 g

sugar

{64 g} 2 3 4

egg yolks

{200 g} 2 3 4

whole eggs

100 g 150 g 200 g

flour, sifted

- Heat oven to 400F/204C

Brush melted butter into ramekins, chill in freezer/fridge, brush again then dust with cocoa

Melt butter and chocolate together in double boiler cool 10 minutes

Mix eggs and sugar together well until pale yellow, add flour,blend

Add some butter/chocolate to temper egg mixture then add remaining in three parts.

Pour into 4 oz ramekins, (below top,up to indent)

Bake on parchment lined sheets for 10-12 minutes or until fondant pulls away from sides of ramekin. Bake in 1 minute increments to check. You don’t want center to set.

Remove from oven, let cool for 1 minute then turn over on top of plate.

Serve with ice cream quenelle on top.

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