Orlando Murrin

Chocolate fondant

Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

This has become a well-known recipe, but I searched for many months to find a practical version that can be got ready well ahead and popped in the oven at the last moment. You can make the fondants up to 8 hours in advance: refrigerate, lightly covered in clingfilm, then remove half an hour before baking.

Ingredients

  • melted butter and granulated sugar, to prepare the ramekins
  • 110 g unsalted butter
  • 225 g

Method

Prepare the ramekins by brushing with melted butter and dusting with granulated sugar. If you are of a nervous disposition, cut out little discs of baking paper and put in the bottom, though they are not necessary.

Melt the butter with the chocolate (in the microwave). In an electric mixer, whisk the eggs, yolk, vanilla, sugar and ¼ tsp salt for