The simplest complicated dessert in the world.
For the fondant:
180g of 70%+ Plain Chocolate
180g Unsalted Butter
3 Large Eggs
110g Plain Flour
110g Caster Sugar
Melt the chocolate and the butter together over a bain-marie. In a bowl, whisk together the eggs and the sugar until pale and fluffy - but don't over do it otherwise your fondants won't rise. Fold the chocolate and butter into the egg mixture, then sift the flour and mix until there is no flour visible.
Butter and flour some cup cake tins (preferably rubber non-stick ones) and fill them to the top with the batter. Pop a small teaspoon of Dolcelatte in the center of each cup and ensure it is covered by the batter. Refrigerate.
When ready to serve, preheat the oven to 230°C and bake for 8 minutes.
The dolcelatte is entirely optional. Raymond Blanc likes to put a teaspoon of caramel in the centre of his fondants - I could imagine that being to die for. Especially if you salt the caramel, too. You can even serve them plain - they would be just as amazing.
Enjoy.
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