- 50g melted butter, for brushing
- Cocoa powder, for dusting
- 200g dark chocolate, chopped small
- 200g butter, in small cubes
- 200g golden caster sugar
- 4 egg and 4 yolks
- 200g plain flour
Brush melted butter all over the inside of the pudding moulds, add a spoonful of cocoa powder into each mould.
Tip the mould so the powder completely coats the butter. refridgerate untill needed
Slowly melt the chocolate and cubed butter together in the microwave on 30 second bursts take the bowl out of the microwave and stir until smooth. Cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; I use an electric hand whisk.
Sift the flour into the egg batter and beat in.
Pour the melted chocolate and butter mix into the egg mixture a 1/4 at a time, whisking between each addition, until all the chocolate is added and the mixture is completely combined into a batter.
Evenly divide between the moulds.
The fondants can now be frozen for up to a month and cooked from frozen. ( add 5 mins to baking time)
Chill for at least 20 mins or up to the night before.
Heat oven to 200C/fan 180C/gas 6.
Put the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds.
Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Put the fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream. Carefully place the ice cream or cream fresh on top of the fondant, serve immediately.