Suppose you want to impress your friends but want to spend only a little bit of time in the kitchen. Then, this dessert is for you! Super easy, absolutely delicious and looks great when presented in a lovely cup. Add raspberry sorbet, and the delightful sharp tang against the rich chocolate is a winner.
Serves 6. Prep 10 minutes. Bake 15 minutes
115g Dark chocolate 70%
35g Plain flour
135g caster sugar
Sea salt flakes
Melt the chocolate and the butter together gently
Add the sugar and eggs and mix
Add the flour and gently fold until fully combined
Butter 6 espresso cups and then coast in cocoa powder
Spoon the mixture equally between the six cups. Ideally the mixture will be ¾ full. Then sprinkle a tiny amount of sea salt flakes on top.
Place in the Charlie oven mid to high in the oven with the temperature set at 180 to 200°C for 10-15 minutes.
Remove as soon as the top of the fondants are cooked. Don't leave them too long in the oven or they will cook through and become a chocolate sponge.
Serve with raspberry sorbet. Buy it or make your own with 500g of frozen strawberries, add the juice of half a lemon, one egg white and 50g of icing sugar. Blitz in a blender and then whisk until the egg white fluffs up the mixture and serve over the fondant immediately.
Make sure the oven is not too hot so that you can use regular cups in the oven. Serve on a saucer for a sweet treat.