Spiced Chocolate Fondant with Orange

Ingredients

• For the Fondants
• dark chocolate (70% cocoa solids), finely chopped 100g
• unsalted butter, plus extra for greasing 100g
• large eggs 2
• large egg yolks 2
• caster sugar 50g
• plain flour 25g
• vanilla extract 1 tsp
• orange zest 1/2
• ground cinnamon 1/4 tsp
• salt pinch
• For Serving (Optional)
• fresh raspberries 100g
• icing sugar, for dusting small amount

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Generously grease four 150ml ramekins with butter and lightly dust with flour or cocoa powder, tapping out any excess.
2. Melt the chopped dark chocolate and butter together gently. You can do this in a heatproof bowl set over a pan of simmering water (making sure the bowl doesn't touch the water), or in short bursts in the microwave, stirring until smooth.
3. In a separate bowl, whisk together the eggs, egg yolks, caster sugar, vanilla extract, orange zest, cinnamon, and salt until the mixture is pale, thick, and slightly fluffy.
4. Pour the melted chocolate and butter mixture into the egg mixture and gently fold together until just combined. Be careful not to overmix.
5. Sift the plain flour over the chocolate mixture and fold it in gently until no dry streaks remain. Again, avoid overmixing.
6. Divide the batter evenly among the prepared ramekins.
7. Place the ramekins on a baking tray and bake for 10-12 minutes. The edges should be set, but the centre should still be slightly wobbly.
8. Carefully remove the ramekins from the oven. Let them stand for 1 minute before inverting each one onto a serving plate. Serve immediately with fresh raspberries and a dusting of icing sugar if desired.