Chocolate Fondants
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
12minutes 20minutes
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
12minutes 20minutes
Ingredients
FOR THE BASINS
FOR THE FONDANTS
Instructions
FOR THE PUDDING BASINS
  1. 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
  1. 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.
  2. 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.
  3. 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!
  4. 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:

Homgaty 10 Pack Pudding Moulds, Nonstick Muffin Tin Dariole Moulds Aluminium Egg Tart Mold Cups Basins for DIY Cooking