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Preheat oven to 160 C/Gas 2.
Butter two large ramekins; about 7.5cm in diameter; then dust liberally with cocoa; shaking out any excess.
Slowly melt the chocolate and butter in a small bowl set over a pan of hot water; then take off the heat and stir until smooth. Leave to cool for 10 minutes.
Using an electric whisk; whisk the whole egg; egg yolk and sugar together until pale and thick; then incorporate the chocolate mixture.
Sift the flour over the mixture and gently fold in; using a large metal spoon.
Divide between the ramekins and bake for 12 minutes.
Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream. .
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