125G BUTTER
125G CHOCOLATE (MINIMUM 55%)
4 TABLESPOONS CASTER SUGAR
2 TEASPOONS FLOUR
2 EGGS AND 2 YOLKS
BUTTERED AND FLOURED RAMEKINS
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Melt the butter and chocolate over a pan of simmering water.
Whisk the eggs, yolks and sugar until light and fluffy.
Fold in the melted chocolate and then add the sieved flour.
Put the mixture into the buttered ramekins 2/3 full.
Bake in a preheated oven 220c/ gas 7 for 9mns.
Once cooked turn out on to a plate and serve with a fruit coulis or compote of seasonal fruit.
Chocolate Fondant
For the September issue we are delighted to feature recipes from Craig Charlesworth, co-owner of the restaurant En Bonne Compagnie, 6 Quai des Negociants, 11200 Homps.
Head Chef Craig Charlesworth
Craig left home at 17 to join the foodie gentlemen’s club, Boodles, where he carried out his apprenticeship under a member of the Acadamie Culinaire de France.
Before setting up En Bonne Compagnie he worked in two Michelin starred restaurants in London, aboard the Queen Elizabeth II and for several distinguished private clients.
