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Chocolate Fondant
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Recipe and Image Douwe Egberts (www.douwe-egberts.co.uk)Completely indulgent! Best served with a scoop of vanilla ice cream.
Chocolate FondantAllow to chill for 20 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.
