Chocolate Fondant

Serves: 8
Prep 35 mins
Cook 10 mins

Ingredients

• 4 tbsp cocoa
• 50g white chocolate (I preferably like Green & Black's)
• 200g dark chocolate (more than 70%)
• 200g butter, plus a little extra for the moulds
• 4 whole eggs, plus 3 yolks
• 90g golden caster sugar
• 25g plain flour

Method:

1. Lightly butter small round pudding moulds. (8x150ml is good). Spoon some cocoa into each and turn to coat the inside right up to the rim. Tap out the excess cocoa, as you just want a thin dusting.
2. Heat the oven to 180C/ fan 160C/ gas 4. Gently melt the white chocolate and dark chocolate with 200g butter in a bowl over a pan of simmering water. Don't let the water get into the chocolate, or it will cause the chocolate to seize (go grainy).
3. Put the eggs yolks, whole eggs and sugar in a bowl to sit over another pan of gently simmering water. Whisk with electric beaters until the volume has increased and the mix is thick, pale and fluffy. It should leave a trail behind when you lift up the beaters.
4. Stir the flour into the chocolate mixture until it disappears, then fold the chocolate into the egg mixture. Don't worry if you knock air out of it, you want the chocolate really mixed in.
5. Pour into the moulds leaving a space of about 1cm at the top for the puds to expand. Put them onto a baking sheet and cook for 9-10 minutes. The puddings will have formed a crust on the top and start to come away from the side of the moulds. Leave to stand for 30 seconds before turning out onto serving plates. If you like, you can eat them with cream.
6. Enjoy!