Chocolate fondants are the best dinner party dessert. They are easy to make, can be prepared well ahead of time and kept in the fridge or even frozen before cooking. The only tricky part is getting the cooking time spot on. Follow my step by step guide and you’ll find this easy.
- oil spray
- dutch cocoa for dusting
- 200g good quality dark chocolate buds
- 200g butter (softened)
- 200g caster sugar
- 4 eggs
- 4 egg yolks
- 200g plain flour
Spray 8 small stainless steel dariole moulds lightly with oil and dust with cocoa. Set aside.
Very gently melt together the chocolate and the butter and stir until smooth. It’s easy to do this is the microwave for 30 seconds then stir and repeat until melted. Set the chocolate aside to cool a little.
In a mixer beat together the eggs, egg yolks and sugar until thick and pale and a ribbon like consistency. Sift the flour into the egg mixture and beat until combined.
Add 1/2 the chocolate mixture to the egg mixture, folding to combine and then add the second half. Folding again until well combined.
Carefully, spoon the mixture evenly into the moulds until 3/4 full.
Refrigerate the puddings for at least 20 minutes or they can be frozen at this point.
Pre heat oven to 200C and bake the puddings for for 10-12 minutes (14 minutes if frozen).
Check the puddings after 10 minutes. They should have a crust on top and be starting to come away from the sides. If they still seem a little soft put them back in for another minute or two.
Let the puddings sit in the tins for a few minutes before attempting to serve them. Then, using a cold cloth gently pull the moulds off. If they get stuck, gently run a palette knife around the edge but if you grease them well, you shouldn’t have a problem.