1/4 Cup (60 ml) cocoa powder 100 grams dark chocolate, chopped 120 grams PnP butter 2 eggs 2 egg yolks 150 ml PnP castor sugar 100 grams PnP flour 1 Tbsp PnP icing sugar, to dust 4 scoops PnP vanilla ice cream, to serve
Preheat the oven to 180ºC Grease four large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess. Melt the chocolate and butter in a small bowl by setting the bowl over a pan of hot water, then take off the heat and stir until smooth. Whisk the whole egg, egg yolk and sugar together until pale and thick, then fold in the chocolate mixture. Sift the flour and gently fold into the chocolate mixture using a large metal spoon. Divide the mixture between the ramekins and bake for 12-15 minutes. Leave the fondants to stand for 5 minutes. Turn the chocolate fondants out onto warmed plates and dust with icing sugar or cocoa powder. Serve with ice cream or whipped cream.