Paul Ainsworth’s Chocolate Fondant
It's the ultimate decadent treat - light, moist chocolate sponge with a molten chocolate centre. Paul Ainsworth's version is simple to make and tastes even more delicious with a grating of orange zest
10 minutes, plus chilling prep, 8-9 minutes cook
Serves 4
Ingredients
3 egg yolks
3 whole eggs
200g sugar
75g plain flour
150g 70% dark chocolate
150g unsalted butter
Method
In a bowl over simmering water melt the chocolate and butter together.
In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.
Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.
Stop the machine and add all the flour into the mix.
On a slow speed fold through the flour but be careful to not overmix the mixture.
Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.
Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.
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