Chocolate Fondant Recipe

No. 7

In the third instalment of the Cookery Murders, Matt finds a slain Chocolate Fondant and must bring it back to life and demonstrate how to cook a perfect, gooey Chocolate Fondant!

Chocolate Fondant Pudding

Serves 6

250g unsalted butter at room temperature

5 eggs, plus 5 extra yolks

125g caster sugar

250g dark chocolate broken up into small pieces.

50g plain flour sifted

  1. Beat together the eggs, yolks and Sugar until pale.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water. When melted mix together to form a rich velvety thickness.
  3. Add the egg mixture to the chocolate, and fold in the flour.
  4. Pour the mixture into individual pudding moulds. Make sure the moulds have been buttered and floured first.
  5. Refrigerate for a few hours.
  6. Bake in a pre-heated oven for 10-15 minuets on 180o/350oF/gas4. Serve with vanilla ice cream.

Pudding Moulds from nisbets.com product code E048

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