July ~ Chocolate Fondant
melted butter, for greasing
cocoa powder, for dusting
275g (9.5oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) unsalted butter
400g (14oz) caster sugar
0.5tsp vanilla extract
5 large free-range eggs, beaten
200g (7oz) plain flour, sifted
8 metal pudding bowls or ramekins
Heat the oven to 180°C, 350°F, Gas 4. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates.
Serve immediately with ice cream of choice and/or fresh seasonal berries.