Chocolate fondants can be made in advance, even frozen, and popped into the oven at the last minute for a stunning dessert.
The moulds can be bought from specialist cookery shops, or online:
| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
FOR THE BASINS
FOR THE FONDANTS
- 150 g dark chocolate use 55%
- 150 g butter
- 150 g golden caster sugar
- 3 eggs
- 3 egg yolks
- 150 g plain flour
Ingredients
FOR THE BASINS
FOR THE FONDANTS
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Instructions
FOR THE PUDDING BASINS
- Brush melted butter over the inside of the pudding basins. Chill, then repeat. Tip cocoa powder into each mould and coat thoroughly.
FOR THE FONDANTS
- Melt the chocolate and butter over a bain marie. Stir together until smooth. Leave to cool. Whisk the eggs, yolks and sugar together until thick and pale. Sift in the flour and beat together. Pour the melted chocolate in to the mixture, one third at a time, beating well each time. You should now have a loose batter.
- Pour the batter into a jug and divide between the moulds. Tip: can freeze at this point – add 5 minutes to cooking time if cooking from frozen. If cooking straight away, chill for a minimum of 20 minutes.
- Heat oven to Gas 6, 200C. Cook for 12 minutes until a crust has formed on the top and the sides have just started to come away from the mould. Remove from the oven and LEAVE for a couple of minutes. This is important! To be extra safe, cook for 14 minutes, but the centre may not be as gooey!
- Loosen the fondants by moving from side to side, then ease them out of the moulds with a blunt knife, turning them over onto the plate. Serve with vanilla ice-cream.
Recipe Notes
Leaving the fondants for a couple of minutes before removing from the mould helps the crust thicken, and makes it much easier to remove them from the pudding moulds for plating.
The moulds can be bought from specialist cookery shops, or online:
