Delectable Chocolate Fondant
- Heat oven to 180°C (160°C fan or gas). Brush your pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess.
- Melt the dark chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
- Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
- Fill each mould two-thirds full. Break white chocolate into pieces and bury in the centre of each mould mixture. Place on the middle shelf of the oven and cook for 12 minutes. Remove from the oven, run a knife around the edges, invert and tip out onto serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.