Chocolate fondant

People tend to think of chocolate fondants as a restaurant dish, best left to the pros. But they're a seriously delicious and impressive pudding, and probably not as tricky as you think. 

Even if you don't get it perfect first time, you'll still have something that tastes amazing. And after couple of tries, they'll be easy. So give it a go. 

Full recipe below video

Makes six

200g dark chocolate

200g butter

100g sugar

4 egg yolks, at room temperature

4 whole eggs, at room temperature

20g flour

pinch of salt

- Add your butter and chocolate to a heatproof bowl and place over gently simmering water until just melted, then remove and allow to cool for a few minutes. Note: the water shouldn't be touching the bottom of the bowl. 

- Meanwhile, butter six dariole moulds (you can also use ramekins, but they will need slightly longer in the oven, and may not turn out so easily). 

- Add a small square of buttered parchment to the bottom of each mould.

- Dust the inside of the moulds with cocoa powder, knocking out any excess cocoa straight into the next mould. 

- Beat together the eggs and sugar until the mixture is pale, thick and creamy. Stir a couple of tablespoons into the chocolate mixture. Then pour in all of the remaining egg mix, sieve over the flour, and add a pinch of salt. Fold together gently, using a metal spoon. 

- Fill the moulds approximately 3/4 full and bake at 200c for 8 minutes. Gently turn out onto a plate. Remove the parchment (which will be attached to the top of the fondant) and dust with icing sugar. 

- Once in the mould, you can cover and refrigerate these for at least a week before cooking. They keep well.