This recipe comes to us from Suzi Pickard and it was one of our Recipe of the Month winners in 2013.
50g Cocoa Powder
50g Plain Flour
8oz Chocolate Pellets
4oz Caster Sugar
3oz Sieved Plain Flour
Butter the individual 5cm moulds then dust them with the mix of cocoa powder and flour to stop them sticking.
Boil a pan of water in order to make a bain-marie.
Add 8oz of chocolate and 8oz butter in a bowl over the boiling water and melt down.
In a separate bowl add 4 egg yolks and four whole eggs and 4oz caster sugar and whip to soft peaks to make a sabayon.
Add the chocolate mix to the sabayon, then add 3oz of sieved plain flour to the mix and fold in using a slotted spoon, trying to keep as much air in as possible.
Put the mix in the individual moulds and place in the fridge for 2 hours.
Put the oven on 180 degrees place the moulds in the oven for 8 minutes to ensure they are spongy on top then take them out of the oven let them rest for 2 minutes.
Delicately run a knife around the mould to loosen and serve immediately.
This can be served with vanilla ice cream or a flavoured sorbet.
Makes 7 Chocolate Fondants.