Chocolate Fondant with Fruit and Whipped Cream
·Bain-marie
Preheat the oven to 200 °C. Prepare a bain-marie. Put the chocolate — chopped or broken into pieces — into a bowl set over the water, along with the butter. Melt and stir until the mixture is smooth and combined.
Making the batter
Take the bowl off the heat and stir in the sugar and eggs, then add the flour gradually. Mix well and pour into moulds you've already buttered and dusted with cocoa. I use ceramic heart-shaped moulds or small ramekins.
Fill the moulds and bake
Fill the moulds about 3/4 full. Place them on a rack in the oven and bake for 8–10 minutes. Take them out, let them cool slightly, then carefully turn them out of the moulds.
Serving
Serve with a dollop of unsweetened whipped cream or a spoonful of sour cream — both work wonderfully. It's also lovely to top these little cakes with a scoop of vanilla ice cream, plus some fruit. Give it a try and you'll see everyone loves it.
