Chocolate Fondant

Chocolate Fondant

Chocolate Fondant


Serves 4-6 (160-175ml pudding bowls)
Chilling time 20 minutes
Prep time 15 minutes
Cooking time 6-8 minutes


Ingredients:

125g plain chocolate with at least 70% cocoa solids, broken into small pieces
125g unsalted butter, at room temperature
3 medium eggs
3 medium egg yolks
2 tbsp Douwe Egberts Pure Gold coffee dissolved in 3 tbsp hot water.
60g caster sugar
145g plain flour


Method: 

First grease and then line metal pudding bowl with 7.5cm round of parchment paper. This prevents the base of the pudding from sticking.

In a bowl using an electric whisk the eggs, coffee egg yolks and sugar together until pale and frothy and leaves the trail of the whisk. The mixture has trebled in volume.

Using a spatula fold in the flour carefully making sure you trap the air in the mixture.  Chill   the puddings for 20 minutes. Place the puddings onto a baking tray and cook for 7-8 minutes or until just started to CRACK on the top sponge.

Invert onto serving plate .Serve immediately with fresh fruit and cream if liked.

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