Chocolate Fondant

Programme

S09

Serves

6

Prep

30 Mins

Cook

15 Mins

Ready

45 Mins

Tips

Ensure that the moulds are well buttered to stop them sticking.

Try serving with different fruits such as orange segments, raspberries or cherries.

Ingredients

  • 20g Unsalted Butter, To Grease
  • Cocoa Powder, To Dust
  • 100g Unsalted Butter
  • 200g Good Quality Dark Chocolate
  • 3 Eggs, Plus 2 Extra Yolks
  • 100g Caster Sugar
  • 50g Plain Flour

Directions

  1. Melt the 20g butter and use to brush the inside of the 5 dariole moulds. Sift some cocoa powder into each and shake it around so the insides of the moulds are lightly dusted. Tap out any excess and place the moulds in the freezer.
  2. Cut the butter into cubes and break the chocolate into pieces. Put the butter and chocolate into a medium heatproof bowl. Bring a pan of water to the boil, then take it off the heat. Stand the bowl over the pan, making sure the base of the bowl is not touching the water. Leave to melt, stirring occasionally.
  3. Put the eggs, extra yolks and sugar in a large bowl and whisk using a hand-held electric whisk until thick and mousse-like. This can be done over a steaming pan to speed up the process, but must be whisked off the heat until cool again.
  4. Using a large metal spoon, fold the melted chocolate mix into the egg mixture, then sift and carefully fold in the flour. Divide between the chilled moulds, filling them to 1cm from the top. Refrigerate for at least 30 mins, or up to 24 hours.
  5. Place the fondants on a baking tray and cook in the oven for 13-18 mins on programme S09. Always test one ahead of time to ensure a gooey centre and adjust your cook time accordingly. The fondant should be well risen and set on the outside but still molten in the centre.

    When they are ready, take the remaining puddings out of the oven. Leave them to stand for a minute or two, then remove the fondants from the moulds then turning them out onto plates. Serve immediately.

    Chocolate fondants can be prepared in advance but will need a little extra time to cook if the mixture is fridge cold when it goes into the oven. Making one extra for testing can take the pressure off deciding exactly when to remove the fondants from the oven. They can be prepared up to 24 hours ahead and kept in the fridge until ready to cook.
  6. Serve with crème fraiche and some fresh berries.