If chocolate is the food of love, this indulgent recipe delivers pure passion on a plate
Chocolate has long been associated with love. And the reason isn’t just a load of mumbo-jumbo from the past, there’s science too. Chocolate contains a chemical called phenylethylamine which releases pleasure endorphins in the brain. And when your head is telling you to have fun, your heart is bound to follow! Make these foxy little chocolate fondants and you’ll see what we mean…
- 300g dark chocolate
- 4 tablespoons unsalted butter
- 5 eggs
- 170g sugar
- 255g flour
- 1½ teaspoons baking powder
- Pinch of salt
- Ice cream to serve
Pre-heat oven to 165°C/325°F gas mark 4 then lightly coat a 12-cup muffin tin with vegetable oil. Melt the chocolate and butter in a large bowl over a saucepan of simmering water. (Make sure the bowl doesn’t touch the water.) Remove from heat.
In another large bowl, beat the eggs and sugar until light and fluffy. Add the flour, baking powder and salt then mix in the chocolate mixture with a spoon until well blended. Divide the batter evenly into the muffin tin and bake until the cakes have just cooked through, about 15 minutes. Remove from the oven and allow to cool for five minutes. Serve warm with your favourite ice cream.