Dessert recipe for Chocolate Fondant Cakes with melting centres. Serve with ice cream, fresh cream or thick plain yoghurt
100 g butter, cubed
1 Tbsp brandy
7 ml vanilla essence
100 g dark chocolate
2 large eggs
55 g castor sugar
30 g cake flour
Preheat the oven to 200°C. Grease a tray of 4 large muffins.
In a medium sized bowl, slowly melt the butter, brandy, vanilla essence and chocolate slowly together over a warm pot of water.
In a separate bowl beat the eggs, the extra yolks and the sugar together until they have doubled in volume, this will take 5 to 10 minutes.
They will become light and fluffy, and leave ribbons when you lift the beater.
Sift the flour into the egg mixture, and pour the warm chocolate mixture around the edges of the mixture.
Using a large metal spoon, take your time to gently fold the mixtures together.
Spoon into the muffin tin and cook for 10 to 11 minutes.
They cook quickly, and set on standing as well, so be careful not to overcook.
Very gently remove then from the muffin tin and serve with fresh cream, ice cream or plain greek yoghurt.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson