Mocha fondant puddings

Mocha fondant puddings

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(7 ratings)

By

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Cooking time

Prep: 35 mins - 45 mins

Skill level

Moderately easy

Servings

Makes 6

With their molten, oozing centres, these puddings are guaranteed to impress.

Nutrition and extra info

Additional info

  • You can freeze the baked puddings.
Nutrition info

Nutrition per serving

kcalories
391
protein
7g
carbs
36g
fat
25g
saturates
14g
fibre
1g
sugar
29g
salt
0.15g

Ingredients

  • 1 tbsp top-quality instant coffee
  • 100g dark 'continental' chocolate (at least 65% cocoa solids)
  • 100g unsalted butter, plus a little extra softened butter for greasing
  • 4 large free-range eggs
  • 140g golden caster sugar (preferably vanilla infused)
  • 50g plain flour, sifted
  • double cream (cold) to serve

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Method

  1. Butter 6 small metal moulds, the type used for sticky toffee puddings. (You can line the bottoms with a circle of parchment to prevent sticking). In a warmed small cup, dissolve the coffee granules in 1 tbsp boiling water. Leave to cool.
  2. Break up the chocolate by bashing the foil packet with a rolling pin – and melt with the butter.
  3. Meanwhile, beat the eggs and sugar together until the mixture is thick and foamy and has tripled in volume. You will need to use electric beaters or the cake-making and whisk attachment of a food processor for high on 10 minutes.
  4. Pour the dissolved coffee and the melted chocolate on to the egg and sugar mixture and briefly beat to combine. Tip in the flour and beat again, just long enough to combine.
  5. Put the buttered moulds on to a heavy baking sheet and pour in the batter, leaving a good 1cm/1⁄2in space at the top for the sponges to rise. Put the baking sheet on the middle shelf of the oven preheated to 200C/Gas 6/fan 180C and cook for 8-9 minutes, until they look set and firm enough to turn out.
  6. Remove the puddings and leave them to cool for 5 minutes before carefully turning them out – the top is the most vulnerable. Serve with double cream.

Recipe from Good Food magazine, May 2002

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Comments

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bookworm_91's picture

I have done these so many times before after finding the recipe when I was about 15. They always seemed to work out well for me and are an instant hit wherever I take them. My mum doesn't like coffee so after the first go I've never made them with it since and they taste just as good if not better. So glad I've found the recipe. Instant fave!

nicoladavis's picture
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I cook a lot but have made these puddings 3 times now & have found them very hit & miss. They definitely dont work well at 180 fan oven. Good when they work, disappointing when they dont!

gemr22's picture
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Definitely needs tailoring to your specific oven, but saying that i've made them 3 times and had no real disasters. Last time was definitely the most gooey though! If you do overcook them, they're just really lovely light sponge puddings - its a win win situation!

charlene01's picture
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I made these last night and i definetly overcooked them - no oozing centre. I reckon 10 minutes would have been ample - although its very hard to tell when they are done!! Still tasted great though!!

carol_p's picture
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Have tried these several times and always worked out really well in my oven. However I took some uncooked mixture to a friends and using the same temperature and cooking times, the puddings didn't rise at all. So my advice is to have a practice first before you invite guests, because they are worth having if you get it right.

f1madxxx's picture
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A little tricky but well worth the effort, first couple of times I over cooked but everyone said it was nice anyway. Worth doing a few times and getting it just right though, very impressive for a dinner party served with cream and a few raspberries...

purpleonionuk's picture

After you have poured the mixture into the moulds, push a small square of chocolate or a truffle down into the mix so it is just covered and then bake. When you eat them you then get this fantastic pure chocolate treat melting in the centre.......

eleanormayo's picture
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These work well, although need a little longer in my oven than the stated time to stop the tops collapsing inwards.

vanessapiglet's picture
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This pudding is fab with a dollop of cappucchino mascarpone cream

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