Malted chocolate fondants recipe

Method

1. Brush 6 x 150ml dariole moulds or ramekins with the melted butter, then chill in the fridge or freezer for 5 mins. Brush with butter again, then put the cocoa powder into 1 mould and shake it around so it coats the inside. Pour the excess into the next mould and repeat until all the moulds are coated; return to the fridge to chill.
2. Meanwhile, melt the 100g butter and chocolate in a heatproof bowl set over a pan of barely s water, then stir to combine. Cool for 10 mins.
3. Put the eggs, egg yolks and sugars in a mixing bowl and whisk with an electric whisk for 4-5 mins until thick, and a little of the mixture that drops back on itself takes a moment to sink in. Beat in the flour and malted milk powder with a wooden spoon until just combined, then fold the chocolate mixture in a third at a time until well combined. Spoon into the prepared moulds and chill for 1 hr.
4. Preheat the oven to gas 6, 200°C, fan 180°C. Put the fondants on a baking tray and bake for 11 mins, or until just coming away from the sides and the top has a crust. Leave to cool for 30 secs before using oven gloves to turn out onto plates. Serve with vanilla ice cream and raspberries, if you like.

• Tip: Uncooked fondants will keep in the fridge for up to 2 days – they may need an extra min to cook. Freeze wrapped in cling film and foil for up to three months and bake for an extra 5 mins.

• See more Chocolate recipes for chocolate lovers

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• We recommend this recipe for a special occasion or treat, as part of a balanced diet.