Chocolate fondant

MasterChef, eat your heart out. Chocolate fondants aren’t as scary as John and Gregg would have you believe…

Makes 4

120g butter (plus extra for greasing)
120g dark chocolate
100g caster sugar
1 level dessert spoon cocoa powder (plus extra for dusting)
2 eggs
2 egg yolks
2 heaped dessert spoons plain flour
Pinch salt/drop lemon juice

Grease four ramekins liberally with butter, then dust thickly with cocoa powder.

Melt the chocolate and butter together in a bain marie, stirring occasionally until smooth, shiny and fully combined. Remove from the heat and allow to cool slightly.

Meanwhile, whisk the eggs, extra yolks, sugar and a pinch of salt/drop lemon juice with an electric whisk until frothy and grown slightly in volume. It won’t froth up like egg whites but it will get thicker and a bit frothy.

Fold the chocolate mixture gently into the egg mixture, then fold in the flour and cocoa powder. Use a metal spoon and fold in using a figure-eight motion to not knock out any of the air. It should end up as a thick batter, kind of like brownie mixture. Spoon into the prepared ramekins.

At this point the puddings can be chilled up to overnight. To bake, heat the oven to 200 degrees with a baking tray on the top shelf. Once hot, pop the puddings onto the hot tray and bake for 10-11mins (13-14 if chilled). They will rise a little bit, and start to come away from the sides of the ramekins when they’re done – don’t overcook or they won’t be all molten and delicious in the middle! They’ll feel bouncy (like a sponge cake), too.

Allow to cool for a couple of mins, then run a knife round the edge and turn out onto a plate.

Serve with cream or ice cream, if you like, but it doesn’t really need it when it looks like THIS in the middle:


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