Gluten Free Chocolate Fondue

Serves 2 people

30g self raising flour
20g icing sugar
1 egg & 1 egg yolk
30g milk chocolate
30g dark chocolate (minimum 60%)
60g unsalted butter

2 x 6cm ramekin bowls
Cocoa powder for dusting
Butter to line the molds

190 degrees fan oven, 200 degrees non fan oven, gas mark 6.

Line ramekin bowl with butter and then dust with cocoa powder

1. Melt butter and chocolate in a heat proof bowl over boiling hot water.
2. Take off heat and allow to cool slightly.
3. Sieve flour and icing sugar into a separate bowl.
4. Mix eggs into the flour.
5. Beat/whisk eggs, flour and icing sugar for 2 minutes.
6. Pour in chocolate and butter mix.
7. Once thoroughly mixed, pour into ramekin bowls.
8. Bake in oven for 10-11 minutes.

Mark Doe's Top Chefy Tips!! 

• When melting the chocolate and butter, 1/2 melt and then take off the heat and keep mixing.
• You can pop the uncooked mixture in the fridge for up to 2-3 days simply cover tops with cling film
• If you do save the mixture in the fridge, when you wish to cook, take out of the fridge and allow to go to room temperature. 
• It's better to under cook than over cook the fondue. 

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