Chocolate Fondant – This recipe can be adapted for a large group. It can be pre-cooked and frozen. Then re-heated on a tray in the oven to serve.
Chocolate Fondant
Gooey centred baked chocolate pudding
Ingredients
- 23.6 grams Butter Melted for greasing moulds
- 23.6 grams Cocoa powder For Dusting
- 216 grams Dark Chocolate At least 70% cocoa solids
- 176 grams Unsalted butter
- 320 grams Caster sugar
- 0.4 tsp Vanilla extract
- 3.9 Large Free range eggs (allow extra if small eggs) Beaten
- 155 grams Plain Flour Sifted
Instructions
- Heat the oven to 180 C, 160 C fan
- Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside.
- Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
- Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
- Divide between the moulds – each one is approx 115 grams. Place on the middle shelf of the oven and cook for 12 minutes exactly.
- Remove from the oven, It is easier for larger numbers to serve in the ramekin, however you can run a knife round the edges, invert and tip out on to serving plates. Serve with berry sorbet or similar.
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