I have made this recipe so many times that I now know it off by heart! Again, a Lorraine Pascale recipe from her Baking Made Easy book! I just think she always gets it right. I add vanilla essence to mine but you don’t have to. This dessert impresses and also is indulgent for chocoholics. A perfect Saturday treat while watching a bit of Strictly Come Dancing!
Recipe (serves 2)
- 55g dark chocolate (the higher percentage cocoa solids the better e.g 70%)
- 55g butter
- 55g plain flour
- 1 egg
- 1 egg yolk
- 55g caster sugar
- 1 tsp vanilla essence
- Butter for greasing the ramekins
- 2 tsp caster sugar and 2 tsp cocoa powder for the ramekins
- The trick is to be organised! Put the chocolate, vanilla and butter in a small glass bowl ready. Also crack the egg and egg yolk in a medium size glass bowl. Measure out the sugar ready and also the flour in separate bowls.
- Obtain two ramekins and grease them with butter. Put 1 tsp of cocoa powder and 1 tsp of caster sugar in each and swirl around until a layer is formed around the inside. This forms a crispy shell and helps prevent the fondant from getting stuck.
- Pop the chocolate, vanilla and butter bowl in the microwave on a low power (e.g. 7) and melt for about 2-3 minutes. Microwaves may vary so just keep an eye on it and keep stirring it at intervals. Leave to cool while you get the egg ready. Alternatively, melt in the bowl over a saucepan of simmering water. A smooth glossy consistency is expected.
- Whisk the egg with an electric hand whisk until a light foamy texture. You can use a hand whisk and sometimes I like to, so I know what the mixture should feel like when ready. But this is hard work and I don’t really have strong muscles!
- Add the sugar gradually whilst still whisking. When ready, the mixture should appear pale and mousse like.
- I like to add the melted chocolate gloss from the sides and whisk in with the electric mixture. This recipe does not have a raising agent and so it is vital the air is not knocked out of the eggs.
- Stir in the flour carefully with a metal spoon.
- Divide between the ramekins and bake in a preheated 1800C oven for 10-12 minutes. Timing is vital and you need to get to know your oven! You need to cook it enough so that a cake wall surrounds the gooey liquid centre.
- Run a knife around the edges of each ramekin before turning out onto a plate Serve with fresh fruit, a little ice cream and a dribble of cream.
My all time favourite dessert! What is also great is that the mixture can be made ahead of time and kept in the fridge until ready to bake. Just be careful to leave out of the fridge to come up to room temperature before baking.