My first experience of eating this wickedly rich dessert was when Jean-Georges Vongerichten opened Vong in London. Sadly, the restaurant is long gone, but the memory of their chocolate fondants is still incredibly vivid.
|2||medium organic eggs, at room temperature|
|2||medium organic egg yolks, at room temperature|
|90g||good-quality dark chocolate (at least 70% cocoa solids), finely chopped|
|90g||softened unsalted butter|
|45g||plain white flour, sifted|
You will need six metal rings that are 5cm in diameter and 4–5cm tall.
Butter the inside of six metal rings that are 5cm in diameter and 4–5cm tall. Line each ring with non-stick baking parchment to come just above the top. Stand them on a parchment-lined baking sheet.
Whisk the whole eggs in a bowl, add the egg yolks and sugar, and whisk again until evenly combined.
Melt the chocolate and butter very gently in a bowl set over a pan of hot water (a bain marie). Remove the bowl from the pan and stir the chocolate gently. Cool for a minute or two, then whisk the chocolate into the egg mixture. Add the flour and whisk well to ensure there are no lumps. Chill for 30 minutes.
Spoon the mixture into the parchment-lined rings, filling them about two-thirds full. Refrigerate for 3–4 hours until set.
Heat the oven to 180ºC fan (200°C/gas 6).
Bake the fondants in the middle of the oven for 10 minutes. Remove from the oven and allow to rest for 2 minutes, then very carefully lift the metal rings up and off, and gently peel off the parchment. With a spatula, transfer the fondants to small plates, taking care not to puncture them as they are soft. Serve straightaway.