| Ingredient | Method |
| 60g All Purpose Flour 100g Granulated Sugar 30g Milk Powder A Pinch Of Salt 1/2tsp Baking Powder 5tbsp or apprv 50g berlys Cocoa Powder 130g berlys Dark Chocolate coin 60g Butter 150g HotWater+ 1 tsp coffee powder | 1. Sift the flours and Cocoa powder into a big bowl.
2. Microwave dark chocolate coin and butter few seconds until melted. 3. Pour the melted chocolate and hot coffee water into dry ingredients and stir well until combined. 4. Butter 4-5set of cupcake ramekins. 5. Pour the batter into the ramekins/porcelain cups (4" base) until 3/5 full. 6. Bake at 230 degrees Celsius for 10-13 minutes exactly. Do not exceed, or your chocolate fondant will be over baked. 7. Remove from the oven and allow to rest for 3 minutes before inverting onto a plate. 8. Serve hot with ice cream, caramel sauce or whatever you want. |
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