Valentine’s Day is around the corner and nothing would be better than the combination of chocolate and love. Our hot and gooey chocolate fondant is a clear and definite declaration of your love. The connection between chocolate and Valentine’s Day goes back to the Roman era. In Victorian days, Richard Cadbury produced chocolate that everyone could afford, not only the well to do, and created beautiful boxes for chocolates with roses, considered a symbol of romance.
- 85g/3oz caster
- 150g/6ozbutter, chopped, plus extra for greasing.
- 150g/6oz dark chocolate (70% cocoa solids), roughly chopped.
- 3 free-rangeegg
- 3whole free-range
- 1 tablespoon plain
- 1 scoop of ice-cream, to serve
- Heat the oven to 180o C/350o F/Gas 4. Lubricate individual pudding molds.
- Put sugar chocolate, butter, and sugar in a heatproof bowl over pan with boiling water.
- Start heating the chocolate and butter gently until the mixture melts then take it off the heat and stir until combined.
- Add the beaten whole eggs and egg yolks and stir well.
- Pour into the pudding molds, and then put them in the fridge to chill for 20 to 25 minutes.
- Remove the molds from the fridge and place them onto a baking tray.
- Put the tray into the oven and cook for 8 or 9 minutes.
- Rest the fondant for one or two minutes and serve.