Method
Step 1
Place the butter and dark chocolate in a microwave-safe bowl. Microwave on medium heat for approximately 2 minutes or until completely melted and smooth, stirring as required.
Step 2
Lightly grease six 175ml ramekins or dariole moulds. Sprinkle the moulds with the cocoa powder and rotate the dishes to evenly coat the sides with the cocoa.
Step 3
Prepare the barbecue for indirect cooking over medium-low heat (close to 180°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 4
Using an electric mixer, beat together the eggs and sugar for 3 minutes, or until pale and fluffy. Slowly add the melted chocolate mixture. Sift in the flour and continue beating until combined.
Step 5
Pour the chocolate mixture into the moulds, filling each mould to ¾. Place a Cadbury Crème egg into each mould. Top with another teaspoonful of the chocolate mixture, or until the egg is completely covered.
Step 6
Bake the fondants over indirect medium-low heat, with the lid closed, for 20 to 24 minutes, or until a crust has formed on the tops and they are starting to come away from the sides. Remove the fondants from the barbecue and leave to rest for 2 minutes.
Step 7
Slide a butter knife around the inside of the moulds to loosen the fondant. Turn out onto a plate and serve with whipped cream.
