recipes
molten & more chocolate fondant puddings
This recipe idea was rustled up by Steven Doherty, Chef at our First Floor Café in Windermere.
Serves 6
ingredients
150g (5oz) dark chocolate (70% cocoa)
125g (4½ oz) butter
4 eggs
2 egg yolks
130g (4½ oz) caster sugar
60g (2½ oz) soft plain flour, sieved
10g (½ oz) good quality cocoa powder
a little butter and cocoa powder for greasing and dusting the Molten 'n More Pan.
method
Preheat the oven to 180°C/350°F/gas mark 4.
Melt the chocolate and butter in a bowl over a pan of warm water.
Remove from the heat and gradually whisk in the eggs and the egg yolks one at a time.
Fold in the sugar, flour and cocoa.
Rest the mixture overnight in a covered bowl in the fridge.
Pipe or spoon the mixture into the moulds, three-quarters full.
Place the tin on a baking sheet and bake for around 6 minutes, until the puddings rise and their surface breaks slightly. The centre of the fondant should still be liquid once cooked.
to serve
To release the puddings, place a tray on top of the tin and gently turn over.
Using a knife, carefully lift off the loose bases.
Serve immediately with your favourite luxury ice cream.
Steven's tip: "You can make the mixture ahead of time as it keeps for a few days, and can be used straight from the fridge."