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Dark chocolate fondants with liquid toffee centres

By delboy2028 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6
Hot chocolate fondant with a liquid toffee centre
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Ingredients

  • 150g unsalted butter
  • 150g 70 per cent dark chocolate
  • 6 eggs (3 whole plus 3 yolks)
  • 150g light soft brown sugar
  • 120g plain flour
  • 2 tbsp cocoa , plus extra for dusting
  • 12 toffees (Werther's Original Chewy Toffees work really well)

Method

  • STEP 1
    Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180C/fan 160C/gas 4.
  • STEP 2
    Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.
  • STEP 3
    Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full. At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.
  • STEP 4
    Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren't visible. Place the puddings on a baking sheet and cook for 10 minutes. Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.
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