Chocolate Fondant

Recipe by: Claire Winstanley 

Makes: 8 large or 16 small 
255g unsalted butter
250g Dark chocolate
5 egg yolks5 large eggs
½ cup castor sugar
50g cake flour
100g white chocolate melted

Butter 8 large ramekins or 16 small ramekins and lightly dust them with flour. Set the ramekins on a baking sheet. Put the butter and chocolate over a double boiler to melt or melt in the microwave using 30sec bursts. Stir until smooth. Put the egg yolks and eggs in a large bowl and using an electric mixer beat at a medium speed until frothy. Add the sugar at this point and increase the speed. Continue to beat until the eggs have tripled in volume. Scrape all the butter and chocolate into the egg mixture and beat until well mixed.
Sift the flour over the batter and fold in gently. Pour the batter into a piping bag and pipe into the ramekins or simply spoon in. Cover with plastic wrap and leave in the refrigerator until ready to use. Once you are ready to use them, be sure to bring them to room temperature before baking. Bake the cakes at 220’c  for about 6-7 mins for large ramekins and 4mins for smaller ones. Invert the ramekins onto a dessert plate and leave for a few seconds before removing the ramekin. Drizzle with white chocolate and serve.
You can find these ingredients at your nearest Woolworths Food, or simply shop online at www.woolworths.co.za/food