Gooey chocolate fondants with caramel cream

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110g Avonmore Unsalted Butter, plus extra for greasing

3-4 tbsp cocoa powder, for dusting

170g dark chocolate, (70% cocoa solids) broken into pieces

2 eggs, plus 2 egg yolks

4 tbsp sugar

2 tbsp plain flour

Icing sugar, to dust

200g Avonmore Caramel Whipped Cream

Preheat the oven to 230˚C/210˚C fan/gas mark 8. Lightly grease four ramekins with butter and dust with cocoa powder, turning the ramekins so the powder coats their entire insides.
Combine the chocolate and butter in a heatproof bowl and place over a pan of barely-simmering water to melt, ensuring the bottom of the bowl is not touching the water. When melted, stir together and set aside to cool.
In a bowl, beat the eggs and egg yolks together with the sugar for about two minutes until pale yellow and foamy. Add the cooled chocolate and the flour and stir until combined.
Divide the batter evenly between the buttered ramekins. Place in the oven to bake for 8-10 minutes. When done, they should still be slightly wobbly in the centre.
When the fondants come out of the oven, allow them to sit for 45-60 seconds. Carefully turn each fondant out onto a serving plate.
Dust with icing sugar and serve with Avonmore Caramel Whipped Cream.

Per Serving: 697kcals, 55.4g fat (34.4g saturated), 44.4g carbs, 34.3g sugars, 9.8g protein, 2.8g fibre, 0.245g sodium

By easyFood