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Chocolate Fondant Pudding

Posted by Nigel Brown
Nigel Brown
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on Thursday, 13 February 2014
Chocolate Fondant Pudding... the perfect Valentine's dessert!Nigel Brown's Chocolate Fondant Pudding

Ingredients
  • 85g caster sugar
  • 150g butter
  • 150g dark chocolate, roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp plain flour

Method

Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or ramakins.

Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.

Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined.

Add the egg yolks and whole eggs and beat well.

Fold in the flour.

Pour into the dariole moulds or ramakins and place in the fridge to chill for at least 20-25 minutes.

Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.

Allow to rest for a minute or two and then turn out onto individual serving plates and serve or serve hot in their dishes.


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