4 tbsp (60 ml) unsalted butter, plus extra to grease
2 tsp (10 ml) unsweetened cocoa powder, to dust
2 oz (50 g) good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces
1 large egg
1 large egg yolk
1/3 cup (75 ml) superfine sugar
2 tbsp (30 ml) Tia Maria liqueur
1/3 cup (75 ml) all-purpose flour, sifted
crème fraîche or vanilla ice cream, to serve
How to make it
Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour.
Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream.