Preheat oven to 180°C.
Grease 10 large muffin tins or ceramic ramekins.
Break chocolate into small pieces and melt it with butter in a small bowl over hot water.
Beat eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.
Lay 10 ceramic ramekins or muffin tins on a baking tray and spoon in 10g of Whole Berry Cranberry Sauce into the bottom of each one.
Pour on chocolate mixture and fill to just below the top.
Bake at 250°C for 8-12 minutes; the outer part should be cooked and the inner part liquid.
Chocolate Fondants may be served hot on their own or with custard, whipped cream, ice cream and/or berries. The fondants may be dusted with icing sugar. If they stick to the tin/cup after baking, try lining the tins/cups with aluminium foil or use paper muffin bake cups.
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