- 500g Butter
- 500g Dark chocolate
- 10 Eggs whole
- 10 Egg yolks
- 250g Caster sugar
- 100g Plain flour
Ingredients
Method
Melt butter and chocolate together.
Whisk all eggs and sugar until double in size and light and fluffy.
Fold in the melted chocolate mix then slowly and gently fold in the flour.
Transfer to a sealable container and refrigerate for 24 hours.
Butter well dariol moulds then coat in cocoa powder.
Pack fondant mix in but leave deep dimple in the base.
Bake for 9 minutes at 185*c.
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