Have you ever had one of those days where you'll do just about anything to satisfy a craving? Not just any craving but a ridiculously chocolaty one.
For me, that day was yesterday. I wanted the tastiest, gooiest, chocolatiest thing I could think of. And Chocolate Fondant Puddings seemed like the right way to go.
These decadent desserts go by several different names. Some of you may know them as Chocolate Lava Cakes or Molten Chocolate Cakes. They are easy to make and versatile. A splash of Bailey's Irish Cream, are all wonderful additions. They are great for dinner parties and celebrations. And they would certainly sweeten up that special someone. Your Valentine perhaps?!
So go on, let your hair down. Indulge your taste buds in the chocolatiest way possible!
Chocolate Fondant Puddings
Serves 8, Makes 9
Note: This recipe yields an extra serving to allow for errors and to determine cooking time. They can be made and frozen up to 1 month in advance. Allow an extra 5 minutes of cooking time if baking from frozen. Halve the recipe if you wish, or keep the extras for another time.
200g good quality bittersweet chocolate, chopped into pieces
200g butter, cut into pieces
200g caster sugar (superfine)
200g plain flour
4 eggs plus 4 yolks
50g melted butter for brushing
Cocoa powder for dusting
9 small ramekins
First off prepare your ramekins. Brush the entire inside of each one generously with the melted butter and then refrigerate or freeze. Brush more melted butter over the chilled ramekins, then, with one ramekin at a time, add a spoonful of cocoa powder. Tilt and turn the ramekin so the powder completely coats the butter. Tap out any excess powder and repeat with the remaining ramekins.
Slowly melt the chocolate and butter together in a bowl over a pan of gentle simmering water. Remove from the heat and stir until smooth. Set aside to cool.
Using a separate bowl, whisk the eggs, egg yolks and sugar together until thick and pale. Sift in the flour and beat to combine.
Gradually pour the melted chocolate into the egg mixture, stirring thoroughly as you go. Keep mixing until you achieve a loose cake batter.
Divide the chocolate batter evenly between each ramekin. Chill for at least 30 minutes, or freeze for up to one month. Add an extra five minutes to the cooking time below if baking from frozen.
Preheat oven to 400F. Place ramekins on a baking tray and bake for 10-12 minutes until the tops form a crust and the cakes begin to separate from the sides. Be careful not to overcook them as the runny chocolate center is essential. Remove from the oven and leave to rest for one minute. Gently tip the pudding out of the ramekin onto a plate. Serve with fresh berries and vanilla ice cream.
Recipe adapted ever so slightly from recipezaar.