Dark Chocolate Fondant
Great for a dinner party dessert!
125g (4½oz) Unsalted Butter
125g (4½oz) Chocolate
60g (2¼oz) Sugar
3 Small Eggs
3 Egg Yolks
100g (3½oz) Plain Flour, sifted
1 tbsp Cocoa Powder
Extra Cocoa Powder, for dusting
Fresh Cream, Crème Fraiche or Vanilla Ice Cream for serving
Pre-heat the oven to 200°C: 400°F: Gas 6.
Melt the butter and chocolate together in a double boiler.
While the chocolate is melting, whisk together the sugar, eggs and egg yolks until light and pale.
Pour the melted butter and chocolate over the egg mixture, stir and then fold in the sifted flour and cocoa powder with a metal spoon.
Lightly but thoroughly grease four ovenproof dariole moulds and lightly dust with extra cocoa powder.
Divide the chocolate mixture among the moulds.
Place the moulds onto an ovenproof tray and bake for 8 minutes.
When the outsides are crisp to the touch, carefully turn the puddings out of the moulds onto serving plates.
The centre should be still soft and lusciously saucy.
Serve with thick cream, crème fraiche or vanilla ice cream.
Serves 4
From: Ready in Minutes - The Cookbook by Alan Coxon.
Published by New Holland at £14.99
Click to visit Alan Coxon's Website
Email: The Foody UK and Ireland
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