1ST RECIPE MANY MORE TO COME

HOT CHOCOLATE FONDANT

Ingredients (serves 2)

• 50g unsalted butter + extra to grease tins
• 2tsp cocoa powder to dust tins
• 50g 70% min bitter chocolate
• 1x free range egg
• 1x free range egg yolk
• 60g caster sugar
• 50g plain flour
• 2 tsp icing sugar to dust
• strawberries
• single cream

*optional a chocolate truffle to put in centre*

Recipe

- Preheat oven at 1600c/Gas mark 2.

- Grease 2 tins/ramekins

and dust with cocoa shaking off excess.

- Melt chocolate & butter in a bowl over pan of hot water on the hob.

- After this has melted take off heat and let it cool for 10 minutes.

- In a separate bowl mix together whole egg, egg yolk and sugar and whisk until pale and thick.

- Mix in the chocolate mixture.

- Sift in the flour and fold into the mixture using a metal spoon. *optional you can place a chocolate truffle in the centre for added flavour and ooze*

- Divide the mixture into the tins and bake in the oven for 12 minutes. The timing of this dish is very important if you want the middle to ooze out.

- Take out the oven and gently turn upside down on a plate, you may need to gently run a knife around the outside. Now to decorate.

To decorate I sift icing sugar on the top, and cut and fan out a strawberry on top. I then liquidise strawberries with Madeira wine and icing sugar and place in a squeezy bottle, (you can get these in cooking shops or cookery website) they are fab for decorating your food. (I tend to do this before cooking the chocolate fondant). When the fondant is on the plate in position I squirt little pea size shapes of strawberry sauce around the plate with a pea sized bit of cream in between, I then get a cocktail stick and put it in the middle of the sauce a drag it around the plate, this gives a nice heart shaped pattern around the plate.

Happy eating, this is my tweaked recipe and tried and tested many times, and hasn't failed me yet. Just remember its all about the timings.

Contains wheat/gluten, diary and not suitable for vegans. Doesn't contain any nuts, but check the chocolate you buy.