1. Preheat oven to 350°F
2. Butter 2 ramekins (about 3" diameter), then dust liberally with cocoa, shaking out excess.
3. Slowly melt the bittersweet and milk chocolates 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.
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then mix into the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins and bake for 12 - 15 minutes.
5. Turn the chocolate fondants out on to warmed plates. Dust the tops with powdered sugar and serve with a scoop of vanilla ice cream.
center should be firm, but not overcooked when taken out of oven. You want to keep the inside molten. Also, run a knife around the edge of the ramekin when removing so it comes out easily. I find I only get one shot at taking it out smoothly or it falls apart (which still tastes great, but not quite the same).
I've read that some people will put a cut to size piece of parchment paper on the bottom of the ramekin.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 272 (71%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 272.9mg||84 %|
|Sodium 47.8mg||2 %|
|Potassium 163.1mg||4 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19.9g|
|Protein 8.2g||12 %|
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Calories per serving: 381
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