Foolproof chocolate & coffee fondants
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- More effort
- Serves 6
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
Method
- STEP 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.
- STEP 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.
- STEP 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.
