Chocolate Fondant Loaf

My most well known recipe is back and she is better than ever. This is my go to recipe when I am feeling a bit in need of immediate goodness. It’s easy to make, no fuss and all in one bowl so get that bowl out and get cracking.

Ingredients

• 3 Burford Brown Eggs (From Clarence court)

• 200g 100% dark chocolate from Hotel Chocolat (although you can use anything over 50% for best results)

• 120g good quality butter (I use Isigny)

• 100g Caster Sugar

• 3 tbsp Plain Flour

• 4 tbsp Freeze Dried Raspberries (from Buy Whole Foods Online)

Instructions

1. Turn your oven to 160C and in one bowl, over a boiling pan of water, melt your chocolate and your butter.

2. Take off the heat and add in your eggs, sugar and then your flour and fold gently.

3. Pour into a prepared loaf tin (baking parchment at the bottom with some hanging over the edges) and bake in the oven for 14 minutes. If it’s still too wobbly, pop in for a further minute.

4. Leave in the loaf tin for a few minutes before sprinkling your frozen raspberry pieces on top.

5. If you don’t enjoy the same day, you’ll have enough left the following day for the squishiest brownies you’ll ever eat.