Chocolate fondant
Individual dark chocolate puddings with a thin baked shell and a molten centre that spills out when you cut into them.
Method
- 1
Brush the moulds with melted butter using upward strokes, chill them, then brush again and dust with cocoa, tapping out the excess.
- 2
Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Leave to cool slightly.
- 3
Whisk the eggs, egg yolks and sugar until thick and pale, and the mixture leaves a trail when the whisk is lifted.
- 4
Fold the melted chocolate into the eggs until evenly combined.
- 5
Sift the flour over the top and fold it in gently.
- 6
Divide the mixture between the moulds and chill so the outside sets before the middle.
- 7
Heat the oven to 200°C with a baking tray inside.
- 8
Set the moulds on the hot tray and bake until risen with firm tops that are just coming away from the sides.
- 9
Leave to stand, then run a thin knife around each one and turn out onto plates.
- 10
Serve straight away with cream or vanilla ice cream.
Notes
- Ovens vary, so bake one test fondant first if you are cooking for guests. A minute too long and the centre sets.
- The filled moulds keep in the fridge for up to a day. Add a minute to the baking time if they go in very cold.
- Use good chocolate. It is the main flavour and makes a smoother centre.
Equipment
Four 175 ml metal pudding moulds or ramekins, Pastry brush, Heatproof bowl, Saucepan, Mixing bowl, Electric hand mixer, Sieve, Baking tray