Because it wouldn’t be Valentine’s Day without chocolate. A melt-in-the-middle indulgent way to end your night.
Serves 4.Products used:
MasterClass Non-Stick 12 Hole Deep Baking Pan
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass West Blade Handheld Stainless Steel Lemon Zester with Handle
Ingredients:
50g butter
2 tsp cocoa powder, to dust
50g good-quality dark, bitter chocolate (70% cocoa solids), in chunks
1 large free range egg
1 large free range egg yolk
60g caster sugar
Zest of 1 orange
2 tbsp orange juice from the zested orange
50g plain flour, sifted
Crème fraîche or vanilla ice cream, to serve
Method:
Pre-heat oven to 160°C.
Butter four 7cm holes in a non-stick holed baking tin. Place in the fridge for about 10 minutes to firm up the butter.
Butter the moulds again and dust liberally with cocoa powder.
Place in the fridge while you prepare the fondant mixture.
Melt the chocolate and butter. Remove from the heat and stir until smooth.
Beat the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture.
Fold in the orange zest and juice, followed by the flour.
Divide the chocolate mixture evenly and bake in the oven for 12 minutes.
Run a knife around the edge of the holes and turn the chocolate fondants out onto warm plates.
Serve immediately, with a dollop of crème fraîche or a scoop of vanilla ice cream.
