James Martin’s chocolate fondants
James Martin’s taking us on a trip to chocolate heaven, and it only takes five ingredients!
This indulgent chocolate fondant recipe is a surprisingly simple but impressive pud which James learnt in a three-Michelin-star restaurant in France, and he's here to show us how to whip one up at home in no time.
Chocolate fondants
Serves: 6
Ingredients
To line the moulds
15g butter1 tbsp cocoa powder
Fondants
125g butter125g dark chocolate4 eggs100g caster sugar60g plain flour
To serve
Cocoa powder to dustClotted cream
Method
1. Preheat the oven to 200c
2. Brush 6 x 8cm dariole moulds with the butter then coat in the cocoa powder
3. To make the fondants, melt the butter and chocolate together
4. Separately in a bowl, whisk the eggs and sugar with an electric whisk for 2 minutes. Pour in the chocolate mix and whisk together for 30 seconds, then fold in flour. Divide and pour the mix between the 6 moulds then place onto a baking tray and bake in the preheated oven for 6 to 8 minutes.
5. Gently tip the fondants onto serving plates, then finish by dusting with cocoa powder
6. Serve with clotted cream.