(serves about 24)

950g dark chocolate
900g unsalted butter
1.5kg whole eggs
1.2g caster sugar
400g plain flour
To accompany
Almond milk ice-cream
Chocolate powder

Method

Melt chocolate and butter together over a water bath. Whisk the eggs and sugar together to a thick sabayon. Fold the chocolate mix into the sabayon, then gently fold in the flour.

Spoon into 24 well-greased 5cm x 7cm moulds and bake in a moderate oven, 180ºC. When the fondant is part-cooked (8-10 minutes), take out and rest for one minute. Demould on to a plate. Serve with fresh churned almond milk ice-cream and dust with chocolate powder.

David Cavalier

Photo © Sam Bailey