Chocolate pecan fondants

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• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  Really easy to make and tasted delicious! Next time however will use slighty less flour and a large egg as mixture wasn't quite runny enough.

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• Chris

  05 February 2008

  Chris rated and commented on this recipe

  

  This was yummy and super easy. Get for when you have friends over, willbe making this one again and again. I too would use slightly less flour, but I also cooked mine for slightly less time and will do so again.

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• dorian

  11 February 2010

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• Patrick

  12 February 2010

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• Malachi

  13 February 2010

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• shell

  14 February 2010

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• Pauline

  17 February 2010

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• EmSmith

  27 June 2010

  EmSmith rated and commented on this recipe

  

  It was all going really well until I added the flour. Maybe I over-stirred the mixture but it seized up and kind of separated....so it was a solid doughy ball sitting in a puddle of buttery-looking liquid. Eugh! So I tried again but this time whisked the eggs first and stirred them and the flour in really really gently and didn't have the same problem. Glad I made the effort to give it a second bash because the end result was DIVINE! The pecans added a lovely dimension to the otherwise smooth and gooey fondant. Served it up with some chantilly cream with the tiniest drop of maple syrup stirred through it. Yummers!

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• LaQueta

  13 October 2010

  LaQueta commented on this recipe

  Everything mixed up well and I used a muffin tin. I placed them in the fridge as suggested. When I brought them out to bake, they had separated and the butter made a thick skin on top. I baked them anyway - mistake. The butter melted and never mixed in with the rest. It bubbled up out of the tin and overflowed into the baking sheet it was sitting on and then into the oven causing lots of smoke. Very scary! After everything cooled, I drained off the butter, crumbled up the baked dough and sprinkled it over ice cream. It was rather like a dense brownie without the molten center. Not quite like the photo! What happened?

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• Kavita

  01 May 2011

  Kavita commented on this recipe

  I made this and ended up with the mixture being thick and doughy. I think that you really need to leave the chocolate to cool before adding the egg - hopefully this will help. Also use slightly less flour and a large egg to make the mixture a more runny consistency.

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• foooodie

  27 May 2011

  foooodie rated and commented on this recipe

  

  Sooo indulgent and surprisingly easy to make!

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• Mark

  30 July 2011

  Mark rated and commented on this recipe

  

  Easy and very nice, definitely going to make again. Do you freeze before or after cooking though?

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• Rosieade

  01 August 2011

  Rosieade commented on this recipe

  When you melt the chocolate, before you add the other ingredients, let the chocolate cool to the same temperature as the eggs, then fold it all in. This just stops all the ingredients from separating. Hope this helps :)

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• jayneabr

  30 October 2011

  jayneabr rated and commented on this recipe

  

  Made these atleast 6 times and neveer failed! These are great to whip up when you ahve chocolate in the house. Trued using a range of diferent nuts and taste great everytime Mmmmm i love this recipie!

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• zizi

  15 January 2012

  zizi commented on this recipe

  It was delicious but wasn't runny at all. Next time I'll use less flour and smaller egg.

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• David G

  09 March 2012

  David G rated and commented on this recipe

  

  Not difficult to make but even with 50% cocoa solids they are only for serious chocolate addicts.

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• mich_mkp

  25 December 2012

  mich_mkp rated and commented on this recipe

  

  Just made these for Christmas lunch pudding. Separated slightly after chilling, and butter bubbled up whilst cooking. Tasted lovely but a bit grainy in texture and not molten in the middle either (and my oven tends to overcook things). Will try again though - will try whisking egg first and cooling choc for longer too.

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http://www.bbcgoodfood.com/recipes/3382/

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Ingredients

• 50g butter , plus extra for greasing
• cocoa powder , for dusting
• 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
• 1 egg , beaten
• 2 tbsp plain flour
• 2 tbsp pecan nuts, toasted and chopped very finely
• 1 tbsp golden caster sugar

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 20 mins

Uncooked

Ingredients

• 50g butter , plus extra for greasing
• cocoa powder , for dusting
• 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
• 1 egg , beaten
• 2 tbsp plain flour
• 2 tbsp pecan nuts, toasted and chopped very finely
• 1 tbsp golden caster sugar

Per serving

847 kcalories, protein 12g, carbohydrate 56g, fat 65 g, saturated fat 32g, fibre 6g, sugar 30g, salt 0.54 g

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