Make this gooey rich chocolate dessert from Head Pastry Chef at The Belfry Hotel & Resort, Dean Cole.
Dean Cole, Head Pastry Chef at The Belfry Hotel & Resort has shared his recipe to make six gooey and rich hot chocolate fondants so you can make hotel quality food at home.
Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water
Once melted remove from the pan, add two eggs, and whisk the mixture
Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar
Continue to stir the chocolate mixture
Add 75g of plain flour and stir the mix until smooth
Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx. 120g)
Place the filled moulds on a tray and bake for eight minutes at 180?C
After eight minutes, remove from the oven and leave to rest for two minutes
Serve as desired. We recommend serving with berries and whipped cream or ice cream