- 50g unsalted butter, extra for greasing moulds
- 2 tbs cocoa
- 50g dark chocolate, roughly chopped
- 1 egg
- 1 egg yolk
- 60g castor sugar
- 50g plain flour
chcolate fondant
michelle taylor
19th January 2011
chcolate fondant
bake at 160oc
grease dariole mouldes with melted butter and then dust with cocoa powder
Ingredients
Method
bake at 160oc
grease dariole mouldes with melted butter and then dust with cocoa powder
Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from the heat, set aside to cool slightly.
In a separate bowl, whisk eggs and sugar until pale. Add melted chocolate and sifted flour to mixture, carefully fold to combine. Divide between prepared moulds, bake for 12-15 minutes.
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