- 1 egg
- 1 egg yolk
- 1/3 cup castor sugar
- 1 tbsp lemon zest
- 1/3 cup flour
- 4 Tbsp butter2 tsp
- 1 tsp cocoa powder (to dust)
- 50 g chocolate, broken into pieces
- Vanilla ice cream and raspberries/strawberries, to serve
- 4 ramekins/container (3 inches in diameter)
1- Heat the oven to 325F .
2- Grease the ramekins with butter (use some extra butter) and dust it with cocoa powder.
3- Melt chocolate and butter gently(use hot water in a sauce pan and place bowl of chocolate and butter over it). Once melted, remove the bowl from the saucepan and stir it until smooth.
4- In an other bowl, beat the whole egg, egg yolk, and sugar together until pale and thick (use an electric mixer), then add the chocolate mixture. Use a wooden spoon to fold in the lemon zest, followed by the flour.
5- Divide the chocolate mixture evenly among the 4 containers and bake for 12-15 minutes.
6- Remove containers from oven and turn the chocolate fondants out onto serving plates.
*Serve with a scoop of vanilla ice cream and fresh raspberries/strawberries.