Foolproof chocolate & coffee fondants

Foolproof chocolate & coffee fondants

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Cooking time

Prep: 20 mins Cook: 12 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 6

Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
635
protein
9g
carbs
60g
fat
42g
saturates
23g
fibre
2g
sugar
44g
salt
0.52g

Ingredients

  • 175g butter, plus extra melted butter for greasing
  • cocoa powder, for dusting
  • 175g good-quality dark chocolate (we used 70%)
  • 200g golden caster sugar
  • 4 eggs
  • 50ml good-quality black coffee (we used espresso coffee)
  • 85g plain flour
  • vanilla ice cream, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
  2. Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
  3. Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.

Recipe from Good Food magazine, November 2011

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Comments

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mojacar35's picture

Made this for friends and it was a big hit, I was nervous as I hadn't made it previously and I always like to try before taking any risk but I had emails the following day asking for the recipe so that speaks for it self.

suewaite's picture
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Made last night and served with homemade vanilla ice cream and raspberry couli, absolutely gorgeous, my first attempt at fondants and easier than I thought

richhse's picture
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So easy...just keep a careful eye on the timing. I had to give them a little longer because I used ramekins. Everyone was wowed, completely restaurant standard!

laurastuart's picture

Perfect every time!

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