Melt hearts this Valentine's Day Weekend

How do you ensure you melt hearts? Let us let you into a secret... it's not as hard as you might think!

One of our most popular desserts that features on our Stress Free Dinner Party menu, Kitchen Basics and corporate menu is a favourite that has gained popularity through challenges in shows such as Great British Bake Off. The challenge to retain a molten centre in the fondants rather than just a lump of pudding has perplexed many a baker, but we're here to help you achieve that delicious M&S-famous ooze every time.

Woo your loved one through the love of chocolate.

For the heart shaped tin to use, here's the one we used, we found a small 10.5cm produced a fondant that was perfect for two to indulge in.

As a tip you can change the chocolate you put in for any of your choice. We used dark chilli and sweet white chocolate. You could push the boat out and indulge in rose flavoured white chocolate like this one from Florian Confiserie, or more of a creamy milk chocolate to suit your and your beau's tastes. Using two contrasting coloured centres makes it even more decadent.

Here's the basic recipe we adapted to make our Double Melting Heart Chocolate Fondant.

Makes 4 servings          

  • 25g softened butter
  • Cocoa powder for dusting
  • 100g good quality dark chocolate
  • 100g butter
  • 100g golden caster sugar
  • 2 eggs
  • 1 egg yolk
  • 100g plain flour

First, brush the inside of your ramekins with the softened butter and place in the fridge.

Melt the butter and chocolate together in the microwave, using 30 second intervals and stirring in between. When totally melted together, stand until slightly cool (about 10 minutes). Preheat oven to 180oC

Whisk the eggs, yolks and sugar until pale and slightly frothy (best with an electric hand whisk). Sift in the flour and beat together. Add the chocolate and butter mixture in thirds, beating in between each third.

Remove the ramekins from the fridge and brush with butter once more. Using a fine tea strainer dust the inside of the ramekins with the cocoa powder.

Fill the ramekins with the fondant mixture, not quite to the top as they will rise.

Here's the secret for always having a melting middle: push in an extra square of chocolate into the centre (you can choose any flavour of chocolate you like e.g. chilli chocolate - if using a larger ramekin try experimenting with more than one surprise filling). Then place into a preheated oven at fan assisted 180oC for 12 – 15 minutes (perhaps a little longer if a bigger or thicker ramekin).

When ready (it will be glossy and the middle will still be slightly gooey) remove from the oven and allow to stand for a minute or two. Then tap the ramekins on a board a couple of times and using a tea towel to hold the hot ramekin, turn it upside down on a plate to knock it out. If it sticks, then use a knife around the rim but only if you need to.

Serve with fresh berries, raspberry coulis and rich velvety vanilla ice cream on the side (or whatever you want!).