Serves 4



65g Chocolate

65g Butter

1 Egg yolk

1 Whole egg

65g Castor sugar

45g Flour

Cocoa powder for dusting (optional)




  1. Melt the butter and the chocolate over double boiler, once melted mix well to combine, then allow to cool slightly.
  2. Combine the egg yolk, whole egg and castor sugar and mix until sabayon (ribbon) stage. About 3 minutes.
  3. Add the egg mixture to the chocolate mixture and combine gently, then add the flour and mix through well.
  4. Grease and flour dessert moulds, pour in fondant mix and bake for between 12-15 minutes at 200◦ C then.
  5. Remove fondants from the oven and allow to rest for 4 minutes before carefully inverting onto serving plate.
  6. Sprinkle with icing sugar or a scoop of vanilla ice cream, serve warm.