Suppose you want to impress your friends by serving up a very unexpected BBQ dessert. Then, this one is for you! It's 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.
10 min
15 min
6 pers
Desserts
United Kingdom
Ingredients
- 115g Dark chocolate 70%
- 115g Butter
- 35g Plain flour
- 135g caster sugar
- 3 eggs
- Sea salt flakes
Directions
- 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 coat 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.