Chocolate Fondant

• 4 tablespoons (57 grams) unsalted butter, plus extra to grease
• 2 teaspoons unsweetened cocoa powder to dust
• 50 grams high quality dark, bittersweet chocolate (min 70% cocoa solids)
• 1 large egg
• 1 egg yolk
• 1/3 cup superfine sugar
• 2 tablespoons Tia Maria or Kahlua liqueur
• 1/3 cup all-purpose flour, sifted
• Creme fraiche or Vanilla Ice Cream to serve

1. Heat the oven to 160C / 325F
2. Liberally butter 4 ramekins, each 3 inches in diameter. Dust with cocoa powder.
3. Melt the chocolate and butter in a small bowl over a pan of hot water, take off the heat and stir until smooth.
4. Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
5. Fold in the liqueur, followed by the flour.
6. Divide the chocolate mixture among the 4 ramekins and bake for 12 mins.
7. Warm 4 plates for serving.
8. Once done, carefully turn the fondants out onto warmed plates. Best method is to keen the ramekin right way up, and place the plate upside down on top of the ramekin. Flip the plate over, holding the ramekin in place. After a few seconds, gently lift the ramekin to reveal the fondant.
9. Serve immediately with a dollop of creme fraiche or vanilla ice cream.

unsalted butter, cocoa, bittersweet chocolate, egg, egg yolk, sugar, tia maria, flour

Taken from www.epicurious.com/recipes/member/views/chocolate-fondant-50049533 (may not work)