Chocolate Fondant Pudding
This is truly a food for the gods and goddesses. Just imagine a hot lava of thick chocolate syrup oozing generously from its sponge chocolate casing. It is really as wonderful as you can imagine.
This recipe will truly tax your prowess of adjectives. 😉 It is really that good. LOL 🙂
Chocolate Fondant Pudding Recipe
Ingredients
- 120g unsalted butter, diced, plus 20g melted for greasing
- 2 tbsp cocoa powder
- 170g condensed milk
- 200g dark chocolate, broken into pieces
- 1 tbsp strong coffee powder, dissolved in 1 tbsp of boiling water.
- 4 eggs, beaten with a pinch of salt
- 120g caster sugar
- 75g plain flour, sifted
- 1 tsp vanilla extract
- clotted cream or vanilla ice cream, to serve (optional)
Method
- Brush the inside of 6 dariole or pudding moulds with the melted butter.
- Beat together the butter and sugar until pale and creamy.
- Gradually whisk in the condensed milk.
- Then whisk in the eggs a little at a time.
- Add the vanilla and coffee followed by the melted chocolate, mix thoroughly.
- Now add the flour and whisk until smooth.
- Divide the mixture between the 6 dariole moulds.
- Chill for at least an 40 minutes in the fridge.
- Meanwhile, preheat the oven to 200C/180C fan/gas 6 and put a large baking tray on the middle shelf of the oven.
- Place the dariole moulds into the hot baking sheet in the oven and bake for 12 minutes.
- Immediately run a knife around the moulds to loosen the pudding.
- Transfer into a plate or just serve on its mould with clotted cream or ice-cream.
Enjoy! Yummy