Loading...For the Ganache
150ml Cream
125gr Dark Chocolate
125gr Milk Chocolate
75ml Coole Swan
For the Chocolate Fondant
125gr Unsalted Butter
20gr Cocoa Powder
125gr Dark Chocolate
3 Whole Eggs
1 Egg Yolk
50gr Caster Sugar
70gr Plain Flour
5gr Baking Powder
Preheat the oven to 190°C.
In a saucepan gently bring the cream to the boil. Remove from the heat and pour over the chocolate stirring until all of the chocolate has melted. Pour in the Coole Swan. Put in a bowl and set in the fridge until semi solid.
Melt the butter, cocoa and chocolate in a bowl over a saucepan of boiling water.
Whisk the eggs, egg yolk and sugar until light and fluffy. Add in the butter and chocolate mixture. Gently add the flour and baking powder.
Lightly grease 4 teacups or 4 ramekin dishes. Half fill each dish with the fondant mixture.
Carefully place a spoonful of the semi solid ganache mixture in the centre of each dish and top up with fondant mixture so that the ganache is completely covered.
Place the dishes onto a baking tray and bake in the oven for 9-10 minutes. Do not overcook as you want to ensure that the ganache remains soft in the centre of the fondant.
Serve warm with lightly whipped cream.
