Chocolate Fondant Puddings
By not-recognized
Published on 27 March 2023
The chocolate fondant is a top-tier pudding by anyone’s standards. Light sponge on the outside with a warm, gooey, chocolatey centre, this recipe is easy to follow and ready in just half an hour, and is guaranteed to impress your guests. If you are hosting a party, these can be prepped ahead and kept in the fridge until needed. If cooked from chilled, bake for 12 minutes. Looking for more baking recipes? Look no further.Time and servings
30 minsTotal time
6Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 85 g of plain flour
- 3 tbsp of cocoa powder
- 170 g of joe & seph's madagascan vanilla caramel sauce
- 1 tsp of vanilla extract
- 1 tbsp of nescafe instant coffee, dissolved in 1 tbsp of boiling water
- 55 g of butter, softened, plus extra for greasing
- 350 g of dark chocolate, melted
- 85 g of caster sugar
- 4 large eggs, beaten with a pinch of salt
Method
Step 1
Preheat the oven to 200°C/180°C Fan/gas 6. Place a large baking sheet into the oven. Grease 6 8cm x 5cm pudding moulds and dust with cocoa powder.Step 2
Whisk the butter, sugar and caramel sauce together until pale and creamy - use an electric hand whisk, if you have one. Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee mixture. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.Step 3
Divide the mixture evenly between the pudding basins and bake in the oven for 10 mins on the hot tray.Step 4
To serve, quickly run a knife around the edge of the puddings to un-stick, and turn out onto plates.