We've managed to get our family together for this Easter but as it's snowing again, we've spent most of the past three days inside - painting eggs, taking naps with our cats, overindulging on everything and laughing hysterically on sugar-rushes.
Since my sister is a self-processed chocoholic, it seemed like an appropriate moment to try Gordon Ramsey's Chocolate Fondant recipe.
Hot chocolate fondant:
makes 10 big ones or 20 small ones.
250g unsalted butter;
250g good quality bitter chocolate (minimum 70% cocoa solids)
5 egg yolks
300g caster suga
250g plain flour
Vanilla ice cream to serve
Preheat oven to 160˚C. Butter ramekins or muffin tins, then dust liberally with cocoa, shaking out any excess. Or use muffin-papers inside the muffin-tins, then you can skip the buttering / cocoa-dusting. Slowly melt the chocolate and butter, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
Whisk the eggs and egg yolks and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes (8 minutes if your tins are small enough for the dough to make 20). Serve with vanilla ice-cream.