Points to remember
- Preheat the oven. Use a pastry brush to generously grease the dariole moulds or ramekins with melted butter, then dust with cocoa powder.
- 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. The mixture should leave a trail with the whisk.
- Combine the chocolate and egg mixture with a spoon, then fold through the flour.
- Pour the mixture into a jug and then divide it evenly between the darioles. Make sure there is enough room for the fondants to rise.
- Place on a baking tray and bake for the exact amount of time stated in the recipe. They should puff up and form a crust on top but still have a slight wobble.
- Loosen the sides with a palette knife if necessary. Pop a plate on top of each and flip over to turn out the pudding.
HOW TO MAKE CHOCOLATE FONDANTThe secret to getting the gooey middle is timing. Don't leave it to chance or estimate - make sure you set a timer.
HOW TO MAKE CHOCOLATE FONDANTFondants hold well in the fridge or freezer. They can be made several hours ahead and chilled before cooking; or freeze, then cook for an additional 5 minutes from frozen.