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My V-day present to him

I have always wanted to make one of these. After seeing his face at Flutes at the Fort in Sg for his birthday celebration, I wanted to create a similar ‘feel’. The recipe itself isn’t hard, but the temperature control of the oven is frustrating (especially when the oven I used can be quite unpredictable!). Anyway, I was very very excited when the chocolate ooze out of the fondant! The picture itself doesn’t look very enticing as mr ar and I happily dig our spoons into this rich dessert. We had it with caramel swirl ice cream but I think vanilla will be better.

Chocolate Fondant- by Gordon Ramsay
Makes 1 big serve or 2 small ones.

50grams butter + extra to grease
2 tsp cocoa powder to dust
50grams good quality DARK chocolate (at least 70% cocoa solids)
1 egg
1 egg yolk
60grams caster sugar
50grams plain flour
ice-cream to serve

1. Preheat oven to 160 degrees C
2. Butter 1 (or 2) ramekins then dust liberally with cocoa. Shake excess out.
3. Slowly melt chocolate and butter in microwave (30seconds bust) OR over a smal bowl set over a pan of hot water. Stir till smooth. Cool for 5mins.
4. Using electric whisk, whisk egg, egg yolk + sugar till pale and thick. Incorporate chocolate mixture. Sift flour over mixture. Fold in gently using metal spoon. Spoon into ramekins.
5. Bake for 12-15 mins (check check check!).
6. Turn fondant out gently (tap it sharply on the top). Dust with icing sugar if desired. Serve with ice-cream.
7. EAT immediately…

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