Chocolate Fondant

This dessert is really suited to cold weather days when all you want is something hot, gooey and sweet to make you feel comforted against the snap of the cold outside. And the great thing is that it is so easy and fast to make. I first made it 10 years ago from Nigella Lawson, so it was definitely time to try it again- this time I used the recipe from Master Chef Australia.

I definitely feel like I need to exercise after eating one though! So there goes my wish of being a winter bear for the day...

CHOCOLATE FONDANT: (Australian measurements)
Melted butter, for greasing
Cocoa powder, for dusting
200g dark couverture chocolate
200g butter, chopped
4 eggs
4 egg yolks
100g caster sugar
150g plain flour, sifted
100g butter, extra
100g cocoa powder 

Step 1: For the fondant, preheat oven to 180°C. Place a small square of paper in the bottom of 6 ramekins and grease with melted butter and cocoa powder. Place ramekins on a baking tray.

Step 2: Melt the chocolate and butter in a bowl over a small saucepan of boiling water, turn off heat.  In an electric mixer, add the eggs, egg yolks and sugar and mix on high speed until fluffy and white.  Tip chocolate mixture into a large bowl, pour egg mixture into chocolate mixture and fold together. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve.  When ready to serve, bake in oven for 8-9 minutes.