- 125 g dark chocolate (60–70% cocoa solids)
- 125 g unsalted butter, plus extra for greasing
- cocoa powder for dusting
- 4 medium eggs
- 75 g light muscovado sugar
- pinch of sea salt
- 40 g chestnut flour
- 25 g gluten free white flour or rice flour
You will need 4 dariole moulds or small ovenproof teacups.
Preheat the oven to 195°C/Fan 175°C/Gas 5.
Break the chocolate into small pieces, put into a heatproof bowl with the butter and set over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stir, then set aside to cool a little.
Meanwhile, generously butter the moulds and dust the inside with cocoa powder to coat completely. Put into the fridge to chill.
Whisk the eggs, sugar and salt together, using an electric hand whisk or balloon whisk, until thick, pale and mousse-like. Add the melted chocolate mixture in a thin, steady stream, whisking constantly, until thick, smooth and glossy.
Sift the flours together over the mixture and fold in gently, using a spatula or large metal spoon, until fully incorporated. Pour the mixture evenly into the moulds.
Bake for 10–12 minutes until the fondants are risen and firm on the top, but still wobbly if pressed. The top should look like cake, not glossy at all. Check after 8 minutes just in case your oven is a little fierce.
Using a cloth to protect your hand, tip each fondant out onto a plate almost immediately and tuck in! Whipped cream is an excellent companion.