Ingredients:
 
85g caster sugar
150g butter, chopped
150g dark chocolate, 70% cocoa, roughly chopped
3 egg yolks
3 eggs
1 tablespoon plain flour

Method:

• Place sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
• While simmering using a spatula or a whisk mix the butter and chocolate until they have melted and the sugar is no longer grainy. Then remove from the heat.
• Add the egg yolks and eggs one by one beating well until nice and glossy. Fold in the flour.
• Grease 4 small dariole moulds using butter and then coat the inside with drinking chocolate.
• Pour mixture into the moulds, and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
• Preheat the oven to 180C.

• Remove from the fridge and place onto a baking tray, straight into the oven for 14 minutes.
  This minimises the risk of the mixture sticking to the mould after cooking.

• Allow to rest for a minute or two, then turn out onto a plate.
• Dust with icing sugar and add any dressing such as strawberries.
• Serve with a dollop of thickened cream or ice cream

Trust me one fondant is very rich and quite filling….Enjoy!

Serves 4