The recipe below will give you a sufficient quantity for 2 fondants. If you want 4 then simply double up on the ingredients (I actually have enough left for a further 2, so by doubling up I will have enough to make 6 fondants!).
You will need:
- 60 g unsalted butter (cut into small cubes) (or replace butter with Utterly Butterly)
- 1 tablespoon cocoa powder
- 60 g dark chocolate, broken into pieces
- 1 egg plus 1 egg yolk (you can freeze the spare egg white until next time you make meringue)
- 60 g caster sugar (golden is best)
- 1 tablespoon of plain flour
1. Pre-heat oven to 200 C (fan). Put in a baking sheet on middle shelf.
2. Butter the insides of 2 small ramekins or pudding moulds, and then put cocoa in one and turn it to coat inside, holding it over the second mould to catch any that escapes
3. Put the butter and chocolate into a heatproof bowl set over a pan of simmering water (take care not to let water touch the bottom of the bowl) stir occasionally until melted. Allow to cool slightly
4. Vigourously whisk egg, yolk, and sugar (add a pinch of salt) until pale and fluffy.
5. Gently fold in melted chocolate/butter, and then sieve in the flour over the top of the mixture. Ensure well combined, but ease it in gently
6. Spoon into prepared moulds, about 3 quarters full as they will overflow if filled too much
7. Put the filled moulds onto the hot baking tray and bake for 10-12 minutes
8. Remove from oven, and leave to stand for about 30 seconds before removing from moulds.
p.s. the Utterly Butterly substitution for the butter is equally delicious and is not noticeable by its' absence!