Dark chocolate fondant.
It’s probably one of the easiest desserts you could ever make, and if you are partial to chocolate and all things sweet, it’s probably one of the nicest, too. It’s one of those, ‘I’m hungry and want dessert but can’t be bothered doing much to get it’ type of recipes.
It’s only cooked for about 10-12 minutes: this is basically so that the outside cooks enough to hold it together, but when you break into it, the inside flows out and tempts your spoon with it’s smooth, chocolaty goodness. Banana and berry coulis goes great with it, it’s a nice break from the intense chocolate of the fondant (never thought I’d say that).
Warning: if you cook it for too long, even a minute past when you should, the inside will dry up like a raver on E and you will be left with a muffin, not a gooey dessert. I actually made this mistake on the fondant I’ve shown in the photos – it wasn’t completely dried up, but still much less gooey than I would have liked. It was quite disappointing.
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A word about the serving number:
It says serves 4 – 8, which I realise may leave you a bit confused: it’s very rich, so if you are able to eat rich things you could have a whole one (in which case make 4).
If however you don’t have the stomach for really rich things, either halve your dessert with someone else, or pour it into 8 molds instead of 4. If you do the 8 mold option, reduce the cooking time to about 6 minutes, then test it to see how done it is.
Dark chocolate fondant
90g (3oz) castor sugar
3 tablespoons chopped walnuts (optional)
160g (5.5oz) dark chocolate
160g (5.5oz) butter
50g (2oz) flour
- Set the oven to 180°C
- In a bowl, combine the sugar, eggs and walnuts (if using)
- Melt the chocolate and butter together over a very low heat (or a Bain Marie), and add to the sugar mix.
- Fold in the flour, and stir until smooth. Pour into four molds, such as a large muffin tin
- Bake for 10-12 minutes, depending on how firm you want the pudding
- Allow to cool for 5 minutes before serving
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