Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
Chocolate fondant is a little chocolate pudding cooked in an individual mould and has a gooey chocolate lava centre.
You would usually see them on a dessert menu and would have to wait for them to be freshly baked and delivered piping hot and delicious.
They are not that difficult to make at home and here is a recipe that is simple enough to follow and has the desired result of a delicious chocolate crust and liquid centre.
Usually, you would use a good quality dark chocolate to make a chocolate fondant, with at least 70% cocoa solids, but a mix of half dark and half milk chocolate also works if dark chocolate is not your friend.
150g dark chocolate (ideally 70% cocoa solids)
150g unsalted butter
4 eggs plus 3 egg yolks
50g caster sugar
60g plain flour
1 tablespoon cocoa powder
