1. Preheat the oven to 160°C/ 320ºF/ gas mark 3. Butter 4 x 200ml ramekins and dust with cocoa powder. Melt the chocolate and butter in a large bowl set over a smaller pan of just simmering water, being careful the water doesn't touch the bowl. When melted, remove from the heat and stir until smooth.
2. Beat the eggs, egg yolks and sugar in a separate bowl until pale and thick then fold into the chocolate mixture. Gently fold in the Tia Maria and flour.
3. Divide between the ramekins and bake for 12 minutes exactly, until springy to the touch, but soft and oozing in the middle. Meanwhile mix together the crème fraiche, orange zest and juice.
4. Turn the fondants out of the dishes, dust with icing sugar and serve immediately with the crème fraiche and cake sparklers, if using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (74%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 104.9mg||32 %|
|Sodium 4.1mg||0 %|
|Potassium 9.3mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 1.3g||2 %|
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Calories per serving: 27
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