Hazelnut and chocolate fondant with clotted cream
(will make about 6 portions)
100 gm dark chocolate
100 gm butter
2 ferrero rocher chopped
1 tbs cocoa powder
2 egg yolks
3 whole eggs
100 gm caster sugar
6 aluminium ramekins with approximate volume of 60 ml, lightly brushed with butter and dusted with cocoa (or sprayed with an oil spray). You could also use a muffin tin.
Preheat the oven to 180 Deg Celsius.
Melt butter and chocolate over a double boiler (boil over a pot with lightly simmering water) or being careful you can use a microwave also.
Whisk eggs and sugar until light and pale, fold in melted chocolate and butter mixture, sift in flour and cocoa.
Fold in the chopped ferrero rocher.
Pour the mix into moulds about 2/3 of the way and bake for 10-15 minutes. Serve straight away with some clotted cream.