Gooey Chocolate Fondants

Being a chocoholic, these mini puddings are absolute heaven! they are surprisingly do-able, but, unfortunately, they succeed better when cooked for a minute or so longer, so that they hold their shape. This makes them a bit less liquid, but still very much gooey. They are VERY rich and very impressive, so perfect for an occasion. The recipe is by Mike Robinson. Serves 4.

Ingredients:

  • 85g caster sugar
  • 150g butter, plus extra for greasing
  • 150g dark chocolate (about 70% cocoa solids), roughly chopped
  • 3 egg yolks
  • 3 whole eggs
  • 1 tbsp plain flour

Method:

1. Preheat the oven to 180 degrees celsius

 

2. Grease - with PLENTY of butter - 4 small 'dariole moulds' or individual pudding basins

 

3. Heat the butter, sugar and chocolate gently over a bowl of simmering water, until the chocolate has melted

 

4. Remove from heat and whisk until combined

 

5. Add in the whole eggs and egg yolks and beat well.

 

6. Fold in the flour

 

7. Pour into the moulds or pudding basins and leave to chill for 20-25 mins (at least) in the fridge

 

8. Remove from fridge, place onto a baking tray and put straight into the oven to cook for 8-9mins

 

9. Allow to rest for a minute or two before turning out onto individual serving plates

 

10. Serve with cream or ice cream, if you want