Chocolate fondant

• Make a bain-marie and
• gradually melt the chocolate,
• butter and sugar.
• Sift the flour, set aside.
• Once chocolate mixture has
• melted, leave to cool.
• Fold in flour gradually into
• chocolate mixture.
• Whisk egg whites, fold into
• chocolate and flour mixture.
• Put into a piping bag.
• Lightly oil a dariole mould and
• pipe mixture into mould.
• Bake at 170°C for approx. eight
• to nine minutes.
• Rest for a minute before
• turning out.