Warm Chocolate Fondant
This luxury chocolate fondant is from the cookbook “Take 6 ingredients” by Conrad Gallagher. These chocolate fondants can be made well in advance, as they improve if they have been allowed to rest for at least three hours before baking. If you have the luxury of and extra serving it is always a good idea to use it as a “tester” after cooking. The mixture should still be soft in the center, but also able to hold its own shape. If it begins to collapse at all, simply cook the remaining fondants for a few more minutes.
- Heat the oven to 160°C/325°F/gas mark 3. Butter four 7.5cm Dariole molds (ideally non-stick) or ramekins and place in the fridge for about 10 minutes to firm up the butter.
- Butter the molds again and dust liberally with cocoa powder. Place in the fridge while you prepare the fondant mixture.
- Melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth.
- Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the liqueur followed by the flour.
- Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.