This really is a winning pudding recipe and truly indulgent. The most important thing to remember when recreating this dish is to butter and flour the moulds well!
The perfect chocolate fondant is not as difficult as you might think, but do follow the recipe exactly to ensure perfect results.
This will serve six portions and will wow your guests every time!
250g of unsalted butter left at room temperature to soften
5 whole eggs
5 egg yolks
125g of white caster sugar
250g of good quality dark chocolate (nothing less than 70%) broken up into small pieces.
50g of plain flour sifted twice!
Beat together the eggs, yolks and the sugar until the mixture turns pale.
Melt the chocolate and butter in a clean and dry bowl (this is important!) over a pan of simmering water. When melted, mix together to form a rich velvety texture.
Add the egg and sugar mixture to the chocolate, and carefully fold in the flour until well mixed.
Pour the final fondant mixture into individual pudding moulds. Ensure the moulds have been buttered and floured first. Please make sure you excess flour has been removed. Turn the moulds upside down and tap onto a hard surface.
Refrigerate the buttered and floured moulds for 4 hours.
Preheat your oven to 180c (160c fan) Bake the fondants for 13 minuets.
Serve with vanilla fresh cream or ice cream.