cocoa powder, for dusting
55g dark chocolate
1 large free-range egg
1 large free-range egg yolk
75g caster sugar
55g plain flour
Preheat oven to 170ºC
For the chocolate fondant, butter two dariole moulds and dust liberally with cocoa powder. Melt the chocolate and butter in a bowl set over a pan over hot water. Do not stir until melted. Remove the heat and stir until smooth.
Whisk the whole egg, yolk and sugar together until smooth and creamy. Fold gently into the chocolate mixture. Sift the flour into the mixture and fold again. Divide the mix into the moulds and bake in the oven for approximately 12 minutes.
To serve, turn out one chocolate fondant onto a serving plate and serve with a scoop of ice cream.
Croft LBV was developed to satisfy the demand for a high quality ready to drink alternative to Vintage Port for everyday consumption. Unlike Vintage Port, which is bottled after only two years in wood and ages in bottle, LBV is bottled after four to six years and is ready to drink when bottled.
16°C to 18°C