Perfect chocolate fondants

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Makes 2

Step 1
Cue the fondant.

Step 2
So far, so village fete – until you fold the best part of four bars of dark chocolate into the batter.

Step 3
The mixture is divided between 6 pudding moulds, and then goes into a 200C oven for 10 minutes to cook.

Step 4
With some difficulty, I fold in a third of the egg whites, and then the rest, and then put my slightly streaky mixture into the oven for 7 minutes.

Step 5
I then stir in the flour, chocolate and butter, and cook for 9 minutes.

Step 6
I beat together the eggs, yolks and sugar until pale (and thus also rather fluffy, although she doesn’t mention this) and then beat in the melted butter and chocolate and fold in a negligible amount of flour.

Step 7
Pre-heat the oven to 200C if cooking immediately, and put a baking tray on the middle shelf.

Step 8
Butter the inside of 2 small ramekins or pudding moulds, and then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes.

Step 9
Do the same with the other mould.

Step 10
Put the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted.

Step 11
Allow to cool slightly.

Step 12
Vigorously whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy.

Step 13
Gently fold in the melted chocolate and butter, and then the flour.

Step 14
Spoon into the prepared moulds, stopping just shy of the top – at this point the mixture can be refrigerated until needed, or even frozen, as the puddings will not wait around once cooked.

Step 15
Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if frozen) until the tops are set and coming away from the sides of the moulds.

Step 16
Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you’re feeling confident – they’re great with clotted cream or plain ice cream.