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
Ingredients:
115g Dark chocolate 70%
115g Butter
35g Plain flour
135g caster sugar
3 eggs
Sea salt flakes
Method:
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.
Notes:
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.
