Chocolate fondant
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Chocolate fondant
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Who can resist a chocolate pud with a gooey, fondant centre? Try serving this with a glass of chilled Cremant rose Bourgogne
Ingredients
- 125g unsalted butter, plus extra for greasing
- 25g plain flour, plus extra for dusting
- 200g at least 70% plain chocolate
- 2 medium eggs
- 2 medium egg yolks
- 125g caster sugar
Serves:
6
Directions
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- Preheat the oven to gas mark . Grease six l pudding moulds with a little butter and dust with flour, shaking out the excess. Place on a baking tray.
- Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth. Remove the bowl from the pan and leave to cool. Meanwhile whisk the eggs, yolks and sugar in a large bowl, using an electric whisk, until very thick and pale (it should leave a trail when the whisk is lifted out of the mixture). Fold the chocolate mixture and flour into the whisked eggs until just combined.
Source: Discover the Origin
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