Food trends may come and go, but one constant will always be in favour: chocolate.
What is it about this ingredient that makes people weak at the knees? Melting together dark chocolate and cream for a ganache is one of the most satisfying things you can do when cooking — the gloss it takes on is enough to make you emotional. I wouldn’t say I have a sweet tooth per se, but I really do love dessert. There’s nothing more comforting than finishing a meal with a dessert hot out of the oven, especially as the weather cools down. I tend to head towards fruity puddings when I’m dining out, but there is something particularly satisfying about gooey chocolate.
These luscious fondant puddings are that gorgeous mixture of a cake and a pudding, their melting centre bursting out, and will undoubtedly impress any dinner guests. Crème fraîche provides a tart cut through to the richness, and I always try to put some seasonal fruit or berry coulis on the side if I can. The puddings don’t take long to cook and are about as dreamy as desserts get, so rug up and get melting.
Chocolate Fondant Puddings
- 200g dark chocolate (I used Whittaker’s Dark Ghana)
- 150g butter
- 4 large eggs and 3 extra yolks
- 100g caster sugar
- 50g flour
- Crème fraîche to serve
- Heat the oven to 200˚C. Grease six small ramekins, dust with flour and chill in the fridge until the mixture is ready.
- Chop the chocolate roughly into chunks and melt together with the butter carefully in a bowl over a pot of simmering water.
- Place the eggs, yolks and sugar in a cake mixer (or in a bowl and use electric beaters) and mix until mousse-like and doubled in size.
- Fold in the chocolate mixture with a large metal spoon until the mousse is smooth and slackened. Sift over the flour and fold again.
- Pour or spoon the mixture into the ramekins and bake for 12 minutes until risen and set. The top will be cakey and the inside gooey.
- Serve in the ramekin with a dollop of crème fraîche on top, and with fresh berries of your choice on the side.
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