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Individual Chocolate Fondant Puddings
Method
1. Break chocolate in small pieces, and add to glass bowl with butter and caster sugar.
2. Melt ingredients very gently over a simmering pot of water, stirring occasionally, until all the sugar dissolves. This may take up to 30 minutes.
3. Once dissolved, remove from the heat for 15 minutes to allow to cool slightly.
4. Add one egg yolk to the mixture at a time, beating with a whisk for 30 seconds between adding each yolk.
5. Add each whole egg to the mixture, again one at a time, beating with a whisk for 30 seconds between adding each egg.
6. Add the flour, and beat again until the mixture becomes thick and smooth.
7. Lightly grease 6 metal pudding tins (or ramikins), and pour the mixture into each of the 6 tins, dividing equally.
8. Place the tins in the fridge for 24 hours for best results.
9. When ready to be cooked, pre-heat the oven to 170 degs, and cook on the middle shelf for 12-14 mins.
10. Serve warm, with Jersey Clotted Cream.
Ingredients
- 5 ½ oz Unsalted Butter
- 5 ½ oz Dark Chocolate (70%)
- 3 oz Caster Sugar
- 3 Egg Yolks
- 3 Whole Eggs
- 1 tblsp Self Raising Flour
Comments Add your comment
Fantastic Geoff Tastic!
by argyllcampbell on Mon Jan 18 2010 reply to this comment