Easy chocolate fondant pots

1. Lightly butter six ramekins.

2. In a microwave-safe bowl, break chocolate into chunks and add the butter or marg. Microwave for 40 seconds. Stir well. Continue to microwave in 20 second bursts until well melted and combined. Stir in the vanilla extract. (Alternatively, melt the chocolate in a bain-marie. Stir in the butter. Remove from the heat and mix well.)

3. While the chocolate mixture is cooling: in a separate bowl, whisk the eggs and sugar until pale, creamy and fluffy.

4. Fold the eggs and sugar mixture into the chocolate. Fold in the flour, cocoa and baking powder until the mixture is even.

5. Divide the mixture between the ramekins and chill for at least 1 hour.

6. Preheat oven to 200°C/GM65.

7. Place the ramekins on a tray in the oven for 6 - 8 minutes at 200°C. The tops should be just starting to crack. Serve warm in the ramekins.

Notes

¢ The mixture freezes well so the recipe can be made ahead up to step 5 and then either left in the fridge overnight, or frozen until required. ¢ Serve with red berries and/or a dollop of vanilla ice-cream or natural yoghurt.