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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is correctly called a chocolate fondant, a classic dessert, with soft sponge around a rich moussey liquid centre. We have this at Christmas instead of traditional pudding. This is super easy but has lots of rest periods so must be started the day before you intend to serve it . Read more . Top class chocolate pudding, rich and not too sweet. Very impressive for a dinner party and great for you at its best made in advance. I have made these a couple days before cooking without any problems. Serve with turron ice cream or creme chantilly. I really urge you to try this. Ingredients:
130g unsalted butter |
130g dark chocolate, 70% cocoa solids |
3 eggs |
1 egg yolk |
100g icing (powdered) sugar |
2 oranges, zest only |
70g plain (all purpose) flour |
1 tbsp cocoa powder |
1 tsp baking powder |
Directions:
1. Melt the butter and chocolate in a heatproof bowl placed over a pan of barely simmering water.
2. Combine the eggs and yolk with the icing sugar and orange zest; stir into the chocolate and butter mixture.
3. Sieve the flour, cocoa and baking powder and fold into cake batter. Leave this mixture to rest for 1 hour.
4. Brush 6 ramekins with melted butter and dust-out with cocoa powder.
5. Pipe or spoon the rested cake batter into the prepared ramekins and chill for a minimum of 3 hours or longer - 12 hours is ideal.
6. Bake the puddings at 180C/gas 4/350F for between 8-10 minutes. The sponge should be just set, and the centre still a little soft.
7. Leave to rest for 2 minutes before turning out. If you greased and cocoa'ed, they come out very easily
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