Chocolate Fondant
Individual molten-centred chocolate puddings, rich with dark chocolate and ready in about 12 minutes from the oven.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 12m
Total: 30m
Ingredients
- 120g unsalted butter, cut into dice, plus extra to grease
- 2 tbsp cocoa powder
- 120g dark chocolate, broken into pieces
- 2 eggs, plus 2 egg yolks
- 120g caster sugar
- 2 tbsp plain flour
Instructions
- Pre-heat the oven to 200°C and put a baking tray on the middle shelf. Butter 4 small ramekins and dust the inside of each with the cocoa powder.
- Melt the butter and chocolate together in a heatproof bowl set over, but not touching, a pan of simmering water. Allow to cool slightly.
- Vigorously whisk the eggs, yolks, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, then fold in the flour.
- Spoon into the prepared ramekins, stopping just short of the top (they can be chilled or even frozen at this point).
- Put on the hot baking tray and bake for 12 minutes (14 if from cold, 16 if frozen) until the tops are set and just coming away from the sides. Rest for 30 seconds, then serve in the ramekins or turn out onto plates.