Ingredients

• 50g butter
• 50g dark choc
• 50g sugar
• 1 egg
• 50g self-raising flour
• Chopped pistachio nuts (handful)
• extra small knob of butter
• dusting of cocoa to line ramekins
  
  

Recipe

weigh the butter, chocolate and sugar into a microwaveable bowl and nuke it for 1-1½ minutes, stopping to stir occasionally.
mix well so that the entire mixture has melted and it’s smooth.
crack in the egg and whisk through, followed by the flour.
chop the pistachios and stir these into the mixture too.
rub some butter around the inside of two ovenproof ramekin dishes and dust with cocoa powder (this avoid them sticking when cooked.)
spoon the chocolate mixture into the ramekins, clingfilm the tops and store in the fridge to cool until you need them.
preheat the oven to 200°C.
remove the fondants from the fridge when ready to cook, take off the clingfilm and place into the oven for 14 minutes. Set a timer for this… it has to be precise.
take from the oven, leave on the side for 30 seconds to rest, then turn them out onto the serving plate serve immediately with ice cream and more crushed nuts.

makes 2