If you need a little indulgence, there are not many better options than a Chocolate Fondant.
As the fork pierces the crispy thick exterior, creaming melted chocolate flows from the inside. Chef Michel Bras from Aveyron in Occitanie perfected an original recipe for biscuit de chocolat coulant in the 80s, little did he know that within his dish would go on to be so wildly popular. So treat yourself with our recipe.
50g butter (unsalted), plus extra to grease pans
2 tsp cocoa powder
50g dark chocolate
1 large egg
1 large egg yolk
60g caster sugar
2 tbsp Tia Maria
50 g plain flour, sifted
Crème fraîche or vanilla ice cream, to serve
Step 1: Pre -Heat the oven to 160°C/325°F/gas mark 3 . Grease four 7.5cm dariole moulds or ramekins. Now place these in the fridge for about 10 minutes to firm up the butter.
Step 2: Butter the moulds again and now dust with the cocoa powder. Put them back again the fridge while you prepare the fondant mixture.
Step 3: Melt the butter and chocolate in a small bowl set over a pan of hot water. Take off the heat and stir until smooth and combined completely.
Step 4: Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Fold in the flour.
Step 5: Divide the chocolate mixture evenly among the ramekins and bake in the oven for 12 minutes.
Step 6: Run a knife around the edge of the dishes and turn the chocolate fondants out onto warm plates. Alternatively you can leave them in the ramekins. Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.