I always find myself looking for recipes that use up egg whites after making creme brulee and other recipes that only use the yolks. I had three egg whites leftover from my key lime pie the other day and my housemates were pining for more tasty treats to help their brains recover from a hard day’s revision. Despite the sweltering heat, I decided to make some chocolate fondants.
3 egg whites
85g sugar (supposedly caster sugar, but I use granulated because it’s cheaper)
65g plain flour
100g plain chocolate – I swear by the ‘Value’ range
Firstly, preheat the oven to 180°C (170°C fan oven). Butter the edges of four small ramekins (our house is well stocked with glass ramekins – a fact that betrays our apparently insatiable appetite for Gu puddings). Melt the butter and chocolate in a bowl over a saucepan of boiling water. Meanwhile whisk the egg whites up with the sugar until it’s light and creamy. Sift in the flour and fold it in thoroughly until mixed well. Pour in the chocolate and butter mixture and stir.
Divide the mixture into four ramekins and bake for 5 minutes until cakey on the outside and gooey on the inside. Serve warm with a sprinkling of icing sugar.