CHOCOLATE FONDANT
Published Date:
26 February 2008
By Antony Worrall Thompson
Antony Worrall Thompson's pudding is spongy on the outside and oozing in the middle. Serves 4.
INGREDIENTS:
+ 85g caster sugar
+ 150g butter, chopped
+ 150g dark chocolate, 70% cocoa, roughly chopped
+ 3 egg yolks
+ 3 eggs
+ 1 tbsp plain flour
METHOD:
+ Preheat the oven to 180°C/Gas 4.
+ Grease and line the base of 4 small dariole moulds or individual pudding basins.
+ Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Simmer until the butter and chocolate have melted and the sugar is no longer grainy. Then remove from the heat.
+ Whisk together until combined.
+ Add the egg yolks and eggs one by one beating well until nice and glossy. Fold in the flour.
+ Pour into the tins, and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
+ Remove from the fridge and place onto a baking tray, straight into the oven for 14 minutes. Allow to rest for a minute or two, then turn out onto a plate.
+ Serve with a dollop of thickened cream or ice-cream, and fresh seasonal fruits.
The full article contains 194 words and appears in n/a newspaper.
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Last Updated:
26 February 2008 2:18 PM
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Source:
n/a
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Location:
Scarborough
