CHOCOLATE FONDANTS

Preparation Method :

• Lightly butter two pudding moulds. Spoon some cocoa into each and turn to coat the inside right up to the rim. Tap out the excess cocoa, as you just want a thin dusting.
• Preheat the oven to 180°C. Gently melt the white and dark chocolate with  butter in a bowl over a pan of simmering water.
• Put the egg yolk, whole egg and sugar in a bowl and place over another pan of simmering water.
• Whisk with electric beaters until the volume has increased and the mix is thick, pale and fluffy.
• Stir the flour into the chocolate mixture until it disappears, then fold the chocolate into the egg mixture.
• Pour into the moulds leaving a space of about 1cm at the top for the puds to expand.
• Put them on a baking tray lined with parchment paper and bake for 10 minutes. The puddings will form a crust on the top and start to come away from the side of the moulds.
• Leave to stand for 30 seconds before turning out onto serving plates. Serve with cream.