Celebrate the end of the 2010s in style with these decadent recipes from James Martin.
This classic chocolate fondant recipe is an indulgent choice for a mouthwatering post-dinner treat
This is a great dessert to finish off a celebration supper. Ensure you whisk the fondant mixture quickly.
- 15g (½oz) butter
- 1tbsp cocoa powder For the fondants
- 125g (4½oz) dark chocolate
- 125g (4½oz) butter
- 4 eggs
- 100g (3½oz) caster sugar
- 60g (2¼oz) plain flour To serve
- Cocoa powder, to dust
- Ice cream (optional)
Preheat the oven to 200°C/fan 180°C/ gas 6. Grease 6 x 8cm dariole moulds with butter then dust the insides with cocoa powder.
Set aside on a baking tray. To make the fondants, melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water.
In a bowl, whisk the eggs and sugar with an electric whisk for 2 minutes. Pour the chocolate mix in and whisk for 30 seconds.
Fold the flour in, then pour into the moulds. Bake for 6-8 minutes, until risen.
Turn out onto plates, dust with cocoa powder and serve warm on their own or with ice cream.