- Preheat the oven to 200c and place a baking tray into the oven.
- Take 2 ramekins or dariole moulds and grease with butter. Then add the cocoa powder to one and tap it around to cover the sides, then tip the excess into the second mould and repeat. Tip out any excess cocoa powder then set the moulds aside.
- Place the unsalted butter and chopped dark chocolate into a heatproof bowl, then place it over a pan of simmering water – making sure the base of the bowl does not touch the water. Stir continuously until the butter and chocolate have melted to make a smooth liquid. Remove the bowl from the pan and set aside to cool slightly.
- Then to a large bowl add the whole egg and egg yolks, the caster sugar and a pinch of Maldon Original Sea Salt flakes. Then whisk this together until pale and fluffy. Then pour in the cooled melted chocolate and butter, along with the flour and fold in carefully.
- Pour the mixture into the prepared moulds leaving a 2cm gap at the top. Place the moulds onto the preheated tray in the oven and bake for 10 minutes until the tops and edges are set.
- Remove from the oven and allow them to sit for 30 seconds. Then place a plate on top, flip it over and carefully invert the fondant. Serve immediately with some extra cocoa powder dusted on top, a sprinkle of Maldon Original Sea Salt flakes and some vanilla ice cream.
Serving: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
75g unsalted butter, plus extra for greasing
75g dark chocolate, broken into pieces
30g plain flour
20g cocoa powder
1 large egg plus 2 egg yolks
80g caster sugar
Pinch of Maldon Original Sea Salt, plus extra to serve
Vanilla ice cream, to serve
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