Mike Van de Elzen: Mother's Day Chocolate Fondant

Mothers Day Chocolate Fondant  Cook time: 12 minutes  Prep: 15 minutes  Serves: 6  30g butter, for greasing moulds   200g dark cooking chocolate, broken into small pieces   200g unsalted butter   4 eggs   150g caster sugar   5 tbsp flour cocoa powder, for dusting  Ice-cream   Edible flowers  Preheat oven to 200*C.   Grease 6 x 125ml moulds with first measure of butter, then place in fridge until ready to use.  Melt chocolate and unsalted butter together in a saucepan over a low heat. Meanwhile, whisk together eggs and sugar in a bowl until combined. Add flour and whisk until smooth. Combine egg mix and chocolate and gently stir together.   Spoon mix into moulds until ¾ filled.   Place on baking tray and bake in oven for 12 minutes. Carefully but quickly turn the fondants out of the fondants onto a plate and serve with some vanilla ice-cream and some special edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.