INGREDIENTS
8 Tablespoons unsalted butter, plus extra to grease
4 teaspoons unsweetened cocoa, to dust
100g (120ml) good quality bittersweet chocolate (min 70% cocoa solids)
2 Large eggs
2 Large egg yolks
2/3 cup (120g) superfine granulated sugar
2/3 cup all purpose flour
DIRECTIONS
1. Heat oven to 180'C. Grease 4 Large ramekins with butter, about 7.5cm in diameter. Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.
2. In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter.
3. Remove bowl from heat and stir until smooth. Let cool for 10 minutes.
4. Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick.
5. Add the cooled chocolate mixture and whisk just to combine. Sift the flour over the mixture using a Large metal spoon gently fold in.
6. Divide the batter between the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warmed plates and serve immediately.
Yield: 4 servings
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