After a recent trip to Belgium, I was desperate to use my Wittamer chocolate to make something lovely and indulgent. The only dessert to show this chocolate in all its goo-ey glory: Hot chocolate fondant.
- 50g unsalted butter, plus extra to grease
- 2 tsp cocoa powder, to dust
- 50g Wittamer chocolate (or any other dark chocolate that is made up of at least 70% cocoa solids)
- 1 free range egg
- 1 free range egg yolk
- 60g caster sugar
- 2 tbsp water (mix instant coffee in the water for a yummy twist)
- 50g plain flour, sifted
- Preheat oven to 160°C/Gas 3 (Get to know your oven.. if you think this is too high then don’t be afraid to lower the heat)
- Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
- Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
- Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the water, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
- Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop the yummiest, creamiest vanilla ice cream.
Slightly adapted from Gordon Ramsay – Thanks G!