She’s perfect to introduce to your family over a Sunday lunch! Believe me, everyone around the table will be quiet as soon as dessert is served. The definition of quality over quantity!
INGREDIENTS
4-5 Portions 125g butter 125g dark chocolate 60g castor sugar 2 whole eggs 2 egg yolks 5ml vanilla essence 5ml instant coffee/shot espresso Pinch of salt 15ml cake flour
METHOD
1. Preheat the oven to 180°C. 2. Brush the inside of 4-5 ramekins with melted butter, then dust with flour and cocoa powder. 3. Place the ramekins in an oven tray and set aside. 4. Melt the butter and chocolate over a Bain Marie until just melted. 5. Stir in the castor sugar. 6. Whisk the eggs together with the vanilla and coffee. 7. Temper the eggs with a bit of the warm chocolate. Stir and add the egg mixture to the rest of the chocolate mixture. 8. Fold in the pinch of salt and the cake flour. 9. Fill the ramekins 3/4 of the way up and bake in the middle of the oven, for 12-14 minutes. 10. Allow the baked fondants to rest for 10 minutes. Gently loosen the sides with a butter knife and demould onto your dessert plates.
TIPS 1. If you don't have any ramekins, you can use a muffin tray. 2. You can melt the butter and chocolate in the microwave as well. Prevent overheating or burning the chocolate by stirring it every 15 seconds until just melted. 3. Ovens slightly vary in temperature, therefore in baking time as well. As soon as the fondants start to form a dome (push up) and it slightly sets on the outside, it's ready. Be careful to not overbake; it will set more while resting. 4. This dessert is also known as a self-saucing pudding, therefore it can be served on its own. Although, a small scoop of vanilla/mint ice cream or fresh berries will elevate this dessert!