- 25g/1oz butter, softened
- 4 tbsp cocoa powder
- 50g/1¾oz butter
- 50g/1¾oz dark chocolate
- 2 free-range eggs
- 140g/5oz caster sugar
- 1 heaped tbsp plain flour
- 250g/8¾oz fresh strawberries
- 100ml/3½fl oz white wine
- 3 tbsp caster sugar
- 2 fresh mint sprigs
- Preheat the oven to 200C/400F/Gas 6.
- Grease the bases and sides of two ramekins with the softened butter. Sprinkle two tablespoons of the cocoa powder around the sides of the ramekins.
- For the chocolate fondants, place the butter and chocolate into a bowl and place over a saucepan of just-simmering water. Stir over the heat until completely melted and smooth.
- Crack the eggs into a large mixing bowl. Add the sugar and place over a saucepan of simmering water. Whisk the eggs and sugar together using an electric hand whisk until light and fluffy. Carefully fold in the flour and remaining cocoa powder.
- Fold in the melted chocolate and butter, then pour into the ramekins. Place on a baking sheet and bake in the oven for 7-8 minutes or until just set.
- For the poached strawberries, measure the strawberries into a saucepan with the wine and sugar. Gently simmer for 3-4 minutes.
- To serve, tip the hot chocolate fondants upside down onto two serving plates and carefully remove the ramekins. Spoon the strawberries into a small bowl and serve next to the fondants. Garnish with the fresh mint sprigs.