Luke Mangan's warm chocolate fondant

Step 1      

To make the ganache, place the cream in a saucepan over medium heat and bring to the boil. Place the chocolate in a heatproof bowl. Pour cream over the chocolate and stir to combine. Stir in the butter until well combined. Place in the fridge for 2 hours or until firm.

Step 2   

Meanwhile, brush 12 holes of a ⅓-cup (80ml) muffin pan or dariole moulds with melted butter and dust with cocoa powder. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Combine the eggs, egg yolks and sugar in a large heatproof bowl. Add the chocolate mixture and gently fold to combine. Fold in the flour. Place in the fridge for 1 hour to chill.

Step 3 

Preheat oven to 180°C. Line a large baking tray with baking paper. Divide the ganache into 12 even portions. Roll each portion into a ball and place on the lined tray. Spoon half the chocolate fondant mixture evenly among prepared holes or moulds. Press a ball of ganache into the centre. Spoon remaining chocolate fondant mixture evenly among holes or moulds to cover ganache. Bake for 15 mins or until firm to the touch. Set aside to cool slightly.

Step 4     

While the chocolate fondant is baking, to make the chocolate sauce, place the cream in a small saucepan over medium heat and bring to the boil. Place the chocolate in a heatproof bowl. Pour cream over the chocolate and stir until smooth.

Carefully transfer chocolate fondants to serving plates. Drizzle with chocolate sauce to serve.