Special Diet

Chocolate Fondant Puddings

cook 30 mins
  • 150 g (5 oz) butter, cubed, plus extra for greasing
  • 25 g (1 oz) cocoa powder
  • 200 g (7 oz) dark chocolate (at least 70 per cent cocoa solids), in pieces
  • 2 eggs, plus 2 egg yolks
  • 125 g (4 oz) golden caster sugar
  • 25 g (1 oz) plain flour
  • crème fraîche, to serve
  • Grease 4 x 200 ml (7 fl oz) pudding moulds or ramekins and dust with half the cocoa powder. Place on a baking sheet.
  • Put the chocolate and butter in a heatproof bowl over a pan of just-simmering water. Stir occasionally until melted, smooth and glossy. Set aside to cool.
  • Meanwhile, beat the eggs, egg yolks and sugar in a bowl for 5 minutes until thick and foamy.
  • Whisk the cooled chocolate mixture into the egg mixture, then sift in the flour and remaining cocoa and fold in.
  • Divide the mixture between the moulds or ramekins. Bake the puddings in a preheated oven, 180°C (350°F), Gas Mark 4, for 14–16 minutes, or until the outsides are set but the insides are still soft. Hold each mould with a cloth, then carefully run a sharp knife around each pudding and invert on to a warmed plate. Alternatively, serve in the ramekins if using. Accompany with a scoop of cold crème fraîche.
Like This? Try These
More on Food