Fondants de Chocolate sin Harina

Ingredientes

• 50 g butter (plus extra for greasing, 1/2 stick)
• 50 g 70% cocoa chocolate (roughly chopped, 1 3/4 oz, bittersweet)
• 1 large egg
• 1 egg yolk
• 25 g brown sugar (2 tbs)
• 12 g cocoa (plus extra for dusting, 1 1/2 tbs)

Preparación

1. 1

   Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.

2. 2

   Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.

3. 3

   Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.

4. 4

   Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.

5. 5

   Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.

6. 6

   Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.

7. 7

   Place the fondants on top of the hot tray and bake 9–12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.