Chocolate fondant for two recipe

Name: Chocolate fondant for two
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 100 g dark chocolate; 100 g unsalted butter; 75 g caster sugar; 25 g plain flour; 2 large eggs; 2 egg yolks; 1 tsp vanilla extract; 1 pinch salt; for dusting icing sugar

A rich molten-centre chocolate fondant, perfect for a Valentines Day dessert for two.

25 min · Medium · British Jump to method

Ingredients

2 servings

100 g dark chocolate
100 g unsalted butter
75 g caster sugar
25 g plain flour
2 large eggs
2 egg yolks
1 tsp vanilla extract
1 pinch salt
for dusting icing sugar

Nutrition	Per serving
Calories	558 kcal
Protein	9.6 g
Carbohydrates	44.8 g
Fat	37.8 g
Saturated fat	21.5 g
Fibre	3 g
Sugar	29.5 g
Sodium	110 mg

Why this works

Indulgent, energy-dense dessert high in saturated fat and sugar; best enjoyed as an occasional treat.

Dark chocolate polyphenols. Dark chocolate contributes flavonoids, which may offer some antioxidant benefit, though this is offset by the dessert's high sugar and saturated fat content.

Provides some protein and micronutrients. Eggs add protein, vitamin A, B12 and selenium, while chocolate and eggs contribute small amounts of iron and phosphorus.

High in saturated fat and sugar. Butter, yolks and chocolate make this rich in saturated fat, and caster sugar plus icing sugar increase total free sugars.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) 180°C (Fan 160°C, 356°F, Gas Mark 4) gas 6. Butter two ramekins and dust lightly with icing sugar.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pan of gently simmering water, then stir until smooth.
Whisk the eggs, egg yolks, caster sugar, vanilla extract and a pinch of salt until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture.
Sift in the plain flour and fold gently until just combined.
Divide the mixture between the ramekins and place them on a baking tray.
Bake for 10 to 12 minutes until the edges are set but the centres still wobble slightly.
Leave to stand for 1 minute, then turn out carefully onto plates and dust with icing sugar. Serve immediately.

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